Sant'Olcese, in the hills between the Scrivia Valley and the Val Polcevera, gives its name to one of Liguria's most prized cured meats. The salame di Sant'Olcese is a lightly spiced pork salami with a distinctive fine-grained texture — less aggressively seasoned than its Piedmontese neighbours, more delicate than Tuscan varieties. It has been made in these hills since at least the 18th century.
The salami is sold in any alimentari in the valley and in Genoa's markets, but the best source is the producers in Sant'Olcese itself. Several small curing operations sell direct and welcome visitors who call ahead.