"Anchovies, known as pan do ma, bread of the sea, are found all along the coast, but Monterosso are among the best. Anchovies are cured in salt and olive oil and stacked in layers of chestnut barrels or clay pots." Liguria: The Bradt Guide www.bradtguides.com
I gattafin, le "finezze della gatta", ravioloni ripieni del levante ligure. another example of the use of wild herbs as a filling is gattafin, typical of Levanto, in the La Spezia area. They are large, fried ravioli filled with wild herbs, chard, extra virgin oil made from Liguria olives, onions, ricotta, spices, eggs and cheese.
a cup of pànera - Typically Genoese, “panera” is a sort of coffee flavoured chilled dessert, made with fresh cream, coffee powder, sugar and beaten egg yolks. The dessert, which is cooked “bain marie”, strained through a cloth and put through the ice cream making device, dates from the mid XIX century and takes its name from the contraction in Genoese dialect of “panna nera” (because the cream darkens with the addition of the coffee powder which gives it its flavour).