A plate of pansoti with meat sauce.
A delight of Ligurian cuisine is this type of pasta seasoned with meat sauce (the tocco).
These are in fact bought from a pasta factory in Sestri Levante, the Pastifico Moderno right in the middle of the Sestrese alley (it doesn't have its own website, here's the review on tripadvisor.it).
The meat sauce, yes, is homemade. It's not the famous tocco described by Loris but it's still what my mother makes (from her mother-in-law's recipe) and it's delicious.
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
This pasta, pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), is a stuffed pasta typical of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) is one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
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