The ravioli with ragù from the Ü Pellegrin restaurant.
In my opinion, they are always at the top of my list of the best. The Genoese ravioli (mixed meat and vegetables) with ragù from the U Pellegrin restaurant (click here for the review on Tripadvisor because I couldn't find an official site).
Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.
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Photo taken with Honor 20.
Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories.
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