Pansoti con Salsa di Noci (Italian Ligurian Herb Ravioli with Walnut Sauce) Pansoti are the filled pasta of the Ligurian hinterland, and almost everything about them runs against the habits of filled pasta elsewhere. The dough carries no egg, only flour, water, white wine and salt. The filling carries no meat, only wild greens, fresh curd and a great deal of marjoram. The sauce is never cooked: walnuts, bread, garlic and milk pounded cold and spooned over the pasta at the las

Pandolce Genovese, the festive Ligurian bread of raisins, candied citrus and pine nuts. Pandolce Genovese is the sweet bread that Genoa puts on the table when the year turns toward Christmas, and it is nothing like the airy, cottony festive doughs that dominate the rest of Italy. The crumb is close, golden and faintly chewy, weighted with sultanas, diced candied citron and candied orange, and studded throughout with pine nuts that pop against the sweetness with a soft resinou

Focaccia di Recco, two sheets of unleavened Ligurian dough stretched paper thin around molten crescenza cheese. Focaccia di Recco is the one focaccia that contains no yeast at all, and everything that makes it extraordinary follows from that single fact. There is no rising, no proofing basket, no waiting for bubbles. There is only flour, water, olive oil and salt, worked into a dough so elastic that it can be pulled by hand until the light of the kitchen window shows straight