Pasta shaped like butterfly wings, often dressed with a ragù.
Long flat egg pasta strands, 3/8 inch wide.
Puffy yeast bread baked in a pan. It may be topped or flavored with a variety of herbs like onion, fennel, or rosemary.
Ligurian codfish and vegetable fritters.
Toasted or grilled bread rubbed with garlic and olive oil, much like bruschetta.
Open hearth or fire place used for cooking.
Strawberries; fragoline di bosco, tiny wild strawberries. Both are served with sugar and lemon juice or with CREMA GELATO, or, much more rarely with balsamic vinegar.