PrimiRegional specialties
Liguria, with love.
Basil pesto, filled pasta and olive-oil-rich focaccia make an inviting Ligurian table. Fish and rabbit dishes bring another side of the region into view, with olives, herbs and pine nuts.
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Primi
Street food
SecondiFrom the first bite to the last
Find your bearings ↓A little taste of Liguria.
Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts
No specialties match this combination.
PrimiPansotti
Plump pasta parcels hold greens, ricotta and marjoram, with a creamy walnut sauce in the familiar Ligurian pairing.
PrimiPasta al Pesto Genovese
Basil, pine nuts, garlic and two grated cheeses make a fragrant green sauce, tossed through pasta away from the heat.
PrimiTrofie al Pesto
Short twists of pasta carry basil pesto, with tender potatoes and green beans adding substance to this Ligurian first course.
SecondiConiglio alla Ligure
Rabbit pieces braise with wine, herbs, small dark olives and pine nuts, leaving tender meat and a savory pan sauce.
SecondiPesce al Forno
Whole fish bakes with potatoes, tomatoes, Taggiasca olives and pine nuts in a Ligurian-style preparation with olive oil and white wine.
SecondiSeppie in Zimino
Cuttlefish simmers with Swiss chard, tomatoes and aromatic vegetables until tender, making a saucy Ligurian seafood main course.
Street foodFocaccia
Dimpled olive-oil bread has a golden surface and a tender crumb, with a salty finish that suits a snack or shared table.
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