Restaurant: 30 covers

Simple local cuisine

	Brandacuiun (Stockfish and potatoes whisked together with extra virgin olive oil)
	Fugassun (Pie of greens,artichokes,eggs and parmesan cheese)
	Verdure ripiene (Stuffed vegetable:onions,aubergines and peppers)
	Barbagiuai (Fried ravioli with a filling of pumpkin and spicy ricotta)
	Tagliatelle fatte a mano ai funghi porcini (Hand made mushroom tagliatelle)
	Ravioli fatti a mano (col pesigu) (Hand made ravioli with a filling of borage and marjoram)
	Gnocchetti di zucca al burro e salvia (Pumpking gnocchi served with melted butter and sage)
	Cordelle di San Martino (Tagliatelle made from chestnut flour served with pesto)
	Pasta sciancata alle verdure (Pasta with vegetables)
	Coniglio alla Ponentina (Rabbit cooked in red wine and black "Taggiasche" olives)
	Agnello: coscia al forno e stufato con carciofi (Lamb: roast leg of lamb. Lamb stew with artichokes)
	Cinghiale (Wild boar hunted in the near by woods served with polenta)
	Stoccafisso alla frantoiana (Stockfish stewed with potatoes and olives, so called because it is served with newly pressed oil)

Also, made to order

Eels: Marinated or soused

Snails: Cooked in red wine

Apple pastries,Fruit tarts, Semifreddo:A kind of italian ice-cream made with our home grown walnuts

Home made jams, Home grown vegetables, Fresh eggs

Cubaite
(Hazelnuts cooked in honey and put between two thin large round wafers)

cucina ligure 5

cucina ligure 6

cucina ligure 7

cucina ligure 8