Fresh stone-ground flour pasta with precious filling: meat from local valleys and preboggion (Genoese wild herbs). They are so good that a little olive oil or a little butter will be enough to season them.
Classic tortelli with a country flavor, absolutely seasoned with cheese! The tasty filling opens a decisive and pleasant aroma to the palate, well balanced between the bitter radicchio and the savory of mature cheeses.
The Testaroli are thin disks similar to crepes that you consume boiled, cut into squares or diamonds of a few centimeters side and traditionally seasoned with pesto, Olive oil and pecorino cheese, tomato or with porcini mushroom sauce.