Tacconelle are pasta shapes formed by placing two diamonds or lozenges of pasta, one on top of the other. These are then boiled. This pasta is best served with a sauce made with chopped fresh tomatoes, basil, garlic and extra virgin olive oil, flavoured with grated Pecorino cheese. It is also served with legumes, generally beans, chickpeas or fresh fava beans with cheek bacon.
A dish which has been recorded since the 1600s in Aragona in Agrigento, this dish is traditionally eaten on Easter Saturday and you can cut and come again for a few days. Layers of bread, cooked rigatoni or similar pasta, creamy sheep's milk cheese, and a sauce made with lots of eggs, grated pecorino cheese, parsley and cinnamon, are assembled in a casserole, ending with bread, and then topped with a broth containing saffron and baked until the liquid is all taken up and the dish has set.
A small, sweet variety of olive, usually black though they are meant to be slightly brown and green and mottled. Most of the olives in Liguria are Taggiasca, though they are generally interspersed with Palomba.
