Typical dish of Genoa
Cima alla genovese
Cima alla genovese appears as a large cold roast sliced into compact, colorful pieces, where veal wraps around a mosaic of eggs, vegetables, pine nuts, and cheese. When cut, it reveals a rich and aromatic interior, with delicate notes of marjoram and the sweetness of pine nuts contrasting with the savory filling. The texture is tender yet structured, thanks to the slow simmering that firms up the stuffing. It is served cold or slightly warm, often as a main course at family tables and festive occasions.
Season: Tutto l'anno€10–18
Why it matters
Cima is one of the most authentic symbols of Genoese home cooking, an emblem of the patience and resourcefulness typical of Ligurian culinary tradition. Preparing it requires time, skill, and an almost familial ritual: sewing the veal pocket, monitoring the cooking, and letting it rest under a weight. For the people of Genoa, it represents the taste of celebration and family gatherings.
Origin story
The origins of Cima date back at least to the 18th century, when Genoese families began stuffing a pocket of veal with ingredients available at home, creating a dish that was both rich and resourceful. Over time, the recipe became standardized with the use of eggs, chard, pine nuts, cheese, and herbs such as marjoram. It has also become famous in Ligurian popular culture, mentioned in literature and celebrated as one of the city’s signature dishes.
Typical ingredients
tasca di vitellouovabietolepinoliparmigiano reggianomaggiorana
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