Buridda: Genoese soup of various fish in a stock with plenty of garlic, anchovy, tomato.
Capponada: the poor man's cappon magro includes biscuits and mainly preserved fish.
Ciuppin: the humblest of fish stewed with tomato, garlic, onions, white wine and eaten as soup thickened with stale bread.
Coniglio alla carlona: rabbit braised in white wine with black olives, pine nuts, capers, herbs.
Gianchetti all'agro: the miniature fish served raw or poached with lemon, oil, parsley.
Mes-ciua: chick-peas, beans, farro and olive oil blend in an antique soup of La Spezia.
Pansłuti con la salsa di noci: pasta envelopes filled with ricotta and the Preboggion bouquet of herbs, topped with walnut sauce and grated Parmigiano Reggiano.
Sbira or sbirra: tripe with tomatoes, potatoes and herbs served over slabs of toasted bread with Parmigiano Reggiano, eaten by Genoa's stevedores and Sbirri (cops) after a day's work.
Siluri: torpedoes, the nickname for totani or flying squid, stuffed with cheese, breadcrumbs and garlic and stewed with wine and tomatoes.
Stecchi fritti: wooden skewers of various pieces of veal coated with thick batter that includes artichokes, mushrooms and grated cheese and fried in olive oil.
Stocchefisce accomodou: dried cod cooked with pine nuts, olives, mushrooms, potatoes, vegetables, herbs and anchovies, in white wine and tomato sauce.
Tomaxelle veal rolls with a filling of mushrooms, pine nuts, breadcrumbs and eggs braised in tomato sauce.
