*Pesto not only made with *basil*Parsley*marjoram*borage*arugula common in 19th C @Liguria Basil season was short. Greenhouses supplied basil year-found @Genoa early 1900s but natives preferred tradition over pesto of hotter south (too bitter)
@Liguria is known for its stuffed vegetables but you can find Stuffed *Tomato (rice, olive oil, basil, garlic, salt and pepper, parsley) @RistoranteIlCasale (Rome). You can also stuff with meat, bread crumbs and/or seafood.
You can almost define a region by the fat used to flavor food. *SaltFatAcidHeat*SaminNosrat showcased *LaFocaccia@Genoa with Extra Virgin *OliveOil@Liguria
