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| Sweets | |
| Bacio di Ceriale
Bacio di Ceriale is an oval biscuit with a brown/chocolate color. It is formed by two semi-spheres made with Piemonte hazelnuts, sugar, cocoa, honey, egg white, flour, butter, and vanillin, filled with a thick disk, soft and smooth, keeping together the two shells and made with cream, milk, cocoa, sugar, and chocolate. The shells are united by hand with the filling.... >> | |
| Sweets | |
| Canunetti
Canunetti are characteristic sweets made in Ceriale. They are fragrant lemon-flavored wafers with a characteristic conic shape.... >> | |
| Sweets | |
| Lagaccio Biscuit
Lagaccio biscuit is the most traditional biscuit from Genoa. It is cooked twice: produced with the natural leavening of the dough, it is cooked before cutting the slices and then a second time to make the biscuits crunchy. It is ideal with coffee and milk, but it can also be eaten alone or with jam.... >> | |
| Fresh Herbs | |
| Basil
Basil is the king of aromatic herbs. It comes from Africa and India, and loves warm climates. As a matter of fact, it is usually cultivated in greenhouses. Its best aroma is obtained by picking it early in the afternoon, when the sun has warmed it up and enhanced its perfume. Ligurian basil is characterized by an intense and penetrating perfume. Basil should neither be cooked for a long time nor b... >> | |
| Vegetables and Legumes | |
| Ribbed Tomato (Cuore di Bue)
Ribbed or "cuore di bue" tomato is a tomato variety ideal to prepare salads. It is big and with an irregular size, rather marked ribs, smooth and thin peel. It has particular features like dry and compact pulp, a few seeds, little juice, a sweet and not acidulous taste.... >> | |
| Vegetables and Legumes | |
| Thorny Artichoke
The thorny artichoke has a conic and tapered shape, an intense green color, and a strong taste. For this reason, it is very good to eat raw with oil and lemon. It also represents the main ingredient of the so-called "torta pasqualina", a savory pie characteristic of the Ligurian cuisine.... >> | |
| Vegetables and Legumes | |
| Trombetta Courgette
The name "trombetta" (small trumpet) derives from its slender, tubular, and thin aspect, with slightly swollen ends. It has a pale-yellow pulp, soft and compact, not watery at all, and a very delicate taste. It is very versatile in cooking, it well matches both with meat and fish. Ideal to prepare savory pies, omelets, and frisceui.... >> | |
| Further Products | |
| Pesto
Pesto is the characteristic Ligurian sauce made with crushed basil, olive oil, garlic, salt, pine nuts, and Grana cheese. It must be prepared "cold", that is crushing all the ingredients in a marble bowl and using an olive wood pestle.... >> | |
