Here is perhaps the classic ‘Mediterranean’ cuisine as we understand it; light olive oils, foccaccia and light sauces based on garlic, tomato, olives, herbs and wine and used for both meat and fish. Preserved fish, anchovies and baccala, are prominent here as much as grilled or fried fish. Other regulars are rabbit and stuffed vegetables. This is the DOP area for fragrant basil and thus pesto features heavily in the summertime. Liguria is thought be the first region to dry pasta. Locals would let the sea breeze dry out the pasta for use later.