Ligurian cuisine is one of Italy's lightest and most fragrant, built on olive oil, fresh herbs, and whatever the sea provides. Noli's restaurants lean into this tradition with honest, unfussy cooking.
Pesto is the star — made with local basil, pine nuts, garlic, and Ligurian olive oil, served on trofie (hand-twisted pasta) or trenette. You will find focaccia everywhere, often stuffed with stracchino cheese in the style of nearby Recco. Seafood dominates the secondi: anchovies, sardines, and sea bass prepared simply. Ravioli stuffed with herbs and greens (pansoti) and the elaborate cappon magro — a layered fish and vegetable salad — are worth seeking out for a special meal.