Our Selections

Baciocca cake is a Ligurian specialty ideal to be enjoyed as a single dish to be consumed at the table which is also perfect for a picnic.
Like all traditional dishes, even for Baciocca, there is no ingredient that does not have its own reason. There are several variants, but they all have some local ingredients in common, such as the inevitable mountain potatoes. Another undisputed star are onions, accompanied by lard and ricotta. The traditionally used cooking method deserves special mention, Baciocca, in fact, was cooked inside a cast iron or terracotta bell that acts as a cover for the "testu", the text, a plate also made of cast iron. Our Baciocca is not an industrial product produced in series, so every time it will always be good but a little different as it should be for a handmade savory pie.

The Rice Cake is inextricably linked to traditional Ligurian cuisine. Ideal to be enjoyed as a single dish to be consumed at the table, it also turns out to be an excellent packed lunch.
Like the other "gattafure" or traditional stuffed cakes, sold in the Genoese "sciamadde", there are also different variations for the Rice Cake according to the production area, where the main ingredient is rice, traditionally boiled in milk.

The savory vegetable pies represent the true Ligurian gastronomic tradition, recipes that in their different incarnations and versions date back at least to the Renaissance made with pasta sheets and stuffed with seasonal vegetables and cheese, which at the time were cooked in texts or pans: they were the gattafure from which all the current Genoese vegetable savory pies descend (the most famous is certainly the pasqualina cake). Onion pie is great as an appetizer, brunch, packed lunch or in the office. It should be brought to the table at room temperature. The flavor is typical, in perfect balance between the sweetness of onion and the acidity of fresh cheese.
Shipping days: Monday, Tuesday, WednesdayManagement times: 48 Hours

Homemade tortelli of green puff pastry with nettle and cheese filling, fresh field flavor and slightly aromatic of wild herbs. Perfect to be seasoned naturally with a sprinkle of extra virgin olive oil and cherry tomatoes, and to taste a sprinkling of Parmesan cheese. For those who love more intense combinations, the sfogline recommend the following toppings: melted butter and bacon or cheese fondue. This fresh filled pasta is still handmade by local sfogline: with each bite (re) you will discover the traditional flavor of the past like homemade tortelli.
FRESH HANDMADE PASTA ONCE A WEEK: ORDER BY SUNDAY EVENING (FOR INFO SEE DESCRIPTION)

Green puff pastry filled with asparagus, for this fresh pasta still handmade by local sfogline. Fresh ingredients and artisan passion guarantee you a superior quality filled pasta. These asparagus tortelli can be seasoned in a very simple way, they are so tasty, for example even with just a little butter and sage; try them also with a delicate white crustacean sauce.
FRESH HANDMADE PASTA ONCE A WEEK: ORDER BY SUNDAY EVENING (FOR INFO SEE DESCRIPTION)

The Ligurian Porri Cake belongs to the traditional “gattafure” produced in the region, filled cakes which in their simplicity reflect the genuineness and goodness of local products.
The characteristic sweet flavor of leek, rich in beneficial properties, goes perfectly with the acidity of fresh cheese. This cake is perfect as a single dish to be enjoyed at the table, at room temperature, but it is also excellent for a packed lunch or in the office.

The Ligurian Spinach Cake belongs to the traditional “gattafure” produced in the region, filled cakes which in their simplicity reflect the genuineness and goodness of local products.
The characteristic sweet flavor of leek, rich in beneficial properties, goes perfectly with the acidity of fresh cheese. This cake is perfect as a single dish to be enjoyed at the table, at room temperature, but it is also excellent for a packed lunch or in the office.

The Ligurian Zucchini Cake belongs to the traditional "gattafure" produced in the region, filled cakes that in their simplicity reflect the genuineness and goodness of local products.
The characteristic flavor of zucchini goes perfectly with the acidity of fresh cheese. This cake is perfect as a single dish to be enjoyed at the table, at room temperature, but it is also excellent for a packed lunch or in the office.
Diameter 16 cm

The Ligurian chard cake, precursor of the Pasqualina cake, belongs to the traditional "gattafure" produced in the region, stuffed cakes that in their simplicity reflect the genuineness and goodness of local products.
The characteristic flavor of chard blends perfectly with the acidity of fresh cheese. This cake is perfect as a single dish to be enjoyed at the table, at room temperature, but it is also excellent for a packed lunch or in the office.
Diameter 16 cm

The Genoese-style vegetable fillings are an excellent appetizer to bring to the table but are also perfect as a delicious main course.
The standard composition of these stuffed vegetables is three onions, three peppers and two courgettes, but it can vary according to availability.
Simple and genuine ingredients, fruit of the earth, skilfully combined with wild herbs, eggs and fresh cheeses. A simple and tasty cuisine, which once again, after the traditional gattaffure, plans to enrich the raw materials available, filling them with the leftovers available, in an anti-waste perspective.