Sublime

locals. It’s family-run, with good old-fashioned quality, as Gino (with his long white beard) cooks, and his engaging English-speaking son, Manuel, serves. They have one of the best wine lists in town, serve only homemade pasta, and are known for their raw fish and wonderful seafood antipasti misti (€10-16 pastas, €15-25 secondi, Fri-Wed 12:00-15:0

Trattoria al Pompiere, which has a commitment to regional traditions, is bigger, with formal waiters weaving among its tight tables and walls plastered with photos of big shots from the area. This bustling place is a favorite of local foodies. Marco and his gang serve gourmet meats and cheeses as antipasti from their larger-than-life back counter,

Osteria Mananan—between the Ciappà bus stop and the main square at Via Fieschi 117—serves what many consider the best food in town in its small, stony, elegant interior (€10 pastas, €10-16 secondi, Wed-Mon 12:30-14:30 & 19:30-22:00, closed Tue, no outdoor seating, tel. 0187-821-166).

fusilli, single or double spiral, is the third most popular shape in Italy.

Enoteca Can Grande is enthusiastically run by Giuliano and Corrina, who enjoy turning people on to great, well-matched food and wine. You can sit on a quiet street or in a plush little dining area inside. Their star offering is a €40 set menu, a festival of antipasti treats, an imaginative pasta, your choice of a meat or fish course, and dessert. T

a huge family of tiny shapes that includes puntini (dots), stelline (stars), tempestine (little storms), anelli (rings), fregula (balls) and quadrucci (little squares),