Tris of pasta alla genovese.
A plate of typical pasta samples from Genoa: trofei with pesto alla genovese, pansotti with walnut sauce and ravioli with ragù. All three with a sprinkling of grated parmesan.
What more could you ask for from a table?
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Photo taken with iPhone 6.
Ligurian cuisine is made up of traditional dishes from Liguria, a region that includes 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).
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