| Italian Ligurian cuisine is similar to Piemontese, delicious | | | | pesto, which is Liguriaâs own pasta with its |
| dishes prepared from fresh ingredients with not a hint | | | | famous pesto sauce. Next (secondo piatto) is a choice |
| of spaghetti Bolognese, meatballs or lasagne. | | | | of rabbit (my favourite cooked in wine and herbs), |
| Most traditional Ligurian restaurants offer starters | | | | roast veal, wild boar stew, cima alla Genovese (A thin |
| (antipasti), which normally consist of a variety of small | | | | slice of veal taken from the animals stomach, sewn up |
| dishes such as roast peppers, salami, stuffed | | | | on two sides to form a pocket, then stuffed with |
| courgettes, Parma ham, aubergines etc. Then to follow | | | | herbs, carrots, marjoram, eggs, cheese and offal, |
| a pasta dish (Primo piatto), the most popular is trofie al | | | | served cold. |