Simple cuisine,in the province of Genoa, rich in vegetables and herbs, flavored by the beautiful olive oil and enriched with fantasy, offers full flavors that recall both the seaside and the earth. From the first dishes such as ravioli and “pansotti” stuffed with beets, eggs and ricotta, the “corzetti”fresh pasta in the form of small “8”, the main courses: the “Cima alla Genoese” thin shell of veal stuffed soaked with bread in broth, finely chopped offal, vegetables, parmesan cheese, sausage and eggs, or“Easter cake” (is not a sweet) made by covering a sheet of puff pastry with artichokes, spring herbs, eggs and cheese. And then the porridge, focaccia, dishes of fish such as the “cippi”, the “Buridda” and the “capponada”, always accompanied with a fine wine Rossese or Dolceacqua.