Mesc-ciùa is the local dish of La spezia and of the inland area. it is a soup that comes from a mixture of grains, pulses (barley, chick peas, cannellini beans, buckwheat), flavoured with olive oil and ground pepper.
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.
Olive taggiasche pronte per essere portate al frantoio. These olive are the best: tiny, tasty. they come from Taggia,near Imperia. If you want to visit these lands, stay at La Meridiana Garlenda, you will drive there in a bunch of minutes!