Skip to main content


Cima (çimma)

Originating as early as the 16th century, according to rumours from the stinginess of Genoese people, who allegedly saved money on meat by filling it with less valuable and expensive ingredients, it has become one of the richest dishes in the Genoese tradition. It is the icon of Genoese gastronomy, a dish with a unique and authentic flavour that testifies to Ligurian culture at the table. A piece of veal meat (the belly) sewn with needle and string into the shape of a pocket and filled with a filling of eggs, vegetables, cheese and sweetbreads. A traditional Genoese Christmas dish, boiled and served in slices, it is now a dish eaten all year round. If you are in Genoa, we  recommend you try this typical dish, which you can only enjoy here, in its trattorias, restaurants or rotisseries. 

The superlative goodness of cima was celebrated by two great singer-songwriters Fabrizio de Andrè and Ivano Fossati in their song A cimma: a true hymn to a much appreciated and sought-after recipe.


Brown the chopped veal meat and offal (previously blanched and skinned). Allow to cool and then cut into very small pieces. In a bowl, beat the eggs with the Parmesan cheese and add the chopped garlic and marjoram, pine nuts, blanched peas, pepper and salt.
Mix thoroughly and fill the meat bag two thirds full. Then sew the open side with strong food-grade thread, wrap the top with a white cloth and place it in plenty of warm, salted water flavoured with carrot, celery and onion. Simmer for at least 2 hours, pricking occasionally with a needle so that the top does not open.
When cooked, drain, remove the cloth, place the cima between two plates with a weight on top and leave to cool for about two hours.

La ricetta è tratta dalla guida "Genova a Tavola", M&R Comunicazione


  • 700 g veal bacon, cut in one piece and thin, then sewn into a sack with one side opening
  • half a brains
  • 50 g poop meat
  • 100 g sweetbreads
  • 100 g of tenderloin
  • 200 g veal meat
  • extra virgin olive oil
  • 6 eggs
  • 100 g grated parmesan cheese
  • 30 g pine nuts
  • 200 g fresh peas
  • a few marjoram leaves
  • 2 cloves of garlic
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • salt and pepper to taste

*allergen ingredients in bold

Typical product:

Tasca del vitello