Ligurian Cuisine

Unlike traditional fluffy focaccia, this Ligurian specialty consists of two paper-thin, unleavened sheets of dough sandwiching a layer of molten, tangy Stracchino cheese.

A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.

A majestic, rustic coastal soup loaded with a variety of fish, shellfish, and crustaceans, simmering in a saffron and tomato-infused broth. Served over toasted garlic bread.

A delicate, aromatic rabbit stew from the Italian Riviera, flavored with pine nuts, Taggiasca olives, white wine, and fresh thyme.

A spectacular savory pie from Genoa, traditionally made with 33 incredibly thin layers of pastry, filled with ricotta, spinach, and whole eggs baked inside.

A soft, olive-oil rich focaccia bread that is sliced through the middle and stuffed like a giant sandwich with cured meats, cheeses, and greens.