A speciality of Genoa, a sauce using basil, olive oil, pine nuts, garlic, Parmesan and pecorino cheese. It is often served with trenette. Increasingly other combinations of herbs, nuts and cheeses are being termed "pesto". The summer of 2006 was disastrous, with almost the entire basil crop lost fo torrential storms.

A pounded and ground sauce made with lemon mixed into egg yolks.

Garlic, basil and salt pounded in a mortar with almonds and then tomatoes and oil added and served with pasta such as bavette or spaghetti.

Broad beans (US: fava beans) mashed with mint, garlic and grated cheese, softened with a little oil and generally served with boiled meats.

"Petals." You may find food in restaurants decorated with petals of chocolate, or even real ones of flowers.

Chicken breasts stewed in white wine with artichokes and potatoes.