However, in many old recipes fish is still important. The characteristics of the Ligurian land are also reflected in the fact that few dishes are based on meat . Not too long ago meat was reserved exclusively for holidays. Veal, vegetables and spices are also the basis for ravioli fillings. In Genoa s hills the cuisine favors chicken and rabbit .
Vegetable dishes are numerous and exquisite .
Fried eggplant, onion and zucchini are filled and fried, baked or steamed. A delicate broth is made from stuffed greens. Aromatic herbs have particular importance in Genoa s cuisine, which avoids sauces and rich dishes. Preferred herbs are garlic, oregano, marjoram, parsley, and, above all, basil . Genoa s wines boast an ancient tradition.