Ligurian cooking is lighter than most Italian regional cuisines, built around olive oil, fresh herbs, and vegetables rather than heavy meat sauces. Pesto is the star, but you will also find pansoti (pasta stuffed with wild greens and herbs), trofie (short twisted noodles, traditionally hand-rolled), and focaccia in all its variations — including the cheese-filled focaccia di Recco. Fish leans toward the humble end: sardines, anchovies, and salt cod rather than expensive shellfish. The Friday market is a good place to pick up local olive oil and produce.