a la carte menu

Panissa: Panissa is a typical appetizer from Liguria made with chickpea flour.

Prebuggiun: Prebuggiun is a mixture of wild edible herbs that are reaped, boiled and served together. The term comes from Ligurian dialect and comes probably from the verb “preboggî” (in Genoese) which means “to boil before”. There is also a legend that tries to explain the origin of its name. The popular belief is that the name « Prebuggiun » comes from a story that goes back to the crusade. During the siege of Jerusalem some vassals of Goffredo Buglione picked up herbs for making the soup for him and his troops (from Latin Buglionis). Here the term Preboggion, from the Latin “pro Buglionis”, which means for Buglione.

Val di Vara: Vara is the valley that is situated behind Deiva Marina. Sgabei are a specialty from Lunigiana (at the border between Liguria and Toscana): strips of dough fried in peanuts oil. Cima is one of the traditional recipes of Ligurian cuisine : stuffed veal breast slices, served cold.

Ravioli with herbs and Genoese “tuccu”: Tuccu is the « genovese » word for « piece ». It means the piece of meat that is used to make meat ragù, low-cooked meat sauce with tomato.

Trofie alla Genovese with potatoes and green beans: Trofie is a short, thin, twisted pasta typical from our region.

Chickpeas in zimino: The term ‘in zimino‘ refers to a whole class of dishes in which the main ingredient (is braised in spinach or swiss chard).

Risotto with prescinseua: Prescinseua is a variety of cheese typical of the. In Italian it is also referred to as quagliata or cagliata. It has a consistency half way between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes.

Gattafin: fried ravioli with a filling of scented herbs seasoned with onion, eggs and cheeses. Typical of La Spezia province.

Pandolce Genovese and Sciachetrà : Pandolce is a typical holiday bread from the Liguria. It is filled with sweet raisins and pine nuts.