A name in Genoa in Liguria for the artichoke, specifically the globe artichoke.
A name in Genoa in Liguria for the Spanish or chub mackerel with pinkish, oily flesh, large eyes and spotted skin. It has a lot of fat so it is best grilled, and fresh.
Sanguin or bloody milk cap. A mushroom quite similar to the saffron milk cap but less common. It exudes a red milk sang poivré when cut.
A name in Genoa in Liguria for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
A name in Genoa in Liguria for farfalle. Pasta from the region of Genoa shaped like bows and often served with pesto or in broth.
A name in Genoa in Liguria for the Grouper. The most common species, this is reddish or yellowish brown particularly popular in North Africa. Being firm and dense, and relatively bone-free, makes it good for poaching or grilling. Good cold. May also be a wreckfish.
A name in Genoa in Liguria for a blackmouth catshark found from Iceland to the Mediterranean. It has bold blotches on its body.