In Rapallo the “fainotti” still cook them in the wood oven!
Simple zucchini, eggplants, onions and peppers become irresistible when transformed into “pìn”, stuffed. Thanks to the typical Ligurian thriftiness and wisdom, nothing goes to waste: the pulp of the vegetables, hollowed out to accommodate the filling, becomes part of the filling itself. The other ingredients are breadcrumbs, marjoram, eggs, parmesan, “prescinsêua” or ricotta. Tradition wants them without meat, but some add prosciutto or chopped mortadella. Placed on a bed of thinly sliced potatoes, they are delicious even when eaten cold.
Curiosity: A delicacy that is only found in early summer are stuffed courgette flowers.