Coniglio alla Ligure Stewed rabbit is among the meat based main courses. it is the fruit of the union between the delicate meat of rabbit with the flavours of Taggiasche olives, the unmistakable wine of the local valleys, the inevitable pine nuts, onions, rosemary, and of theP.d.o. (Protected designation of origin) extra virgin olive made in Liguria.
Pansotti al sugo di noci Pansoti in salsa di noci: In Liguria we prepare vegetarian ravioli made with herbs: swiss chard, nettles, borage, wild asparagus has begun to spread. An example: pansoti (the name derives from “pansa” (belly) for their bulging shape). They’re topped with walnut sauce: a harmonious blend of flavours, obtained by grinding the walnuts in the mortar, with the addition of olive oil, salt and a little cream or “quagliata” cheese and pine nuts.