E’ una variante della cima genovese. Si differenzia per gli ingredienti del ripieno che comprende coste, punta o pancetta di vitello, formaggio grana, di pan grattato, uova, aglio sale e pepe.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
Dutch Communications & Editing)
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