117 · Liguria · stuffed veal preparation
Cima alla genovese
Genova and the Genovesato, Città metropolitana di Genova, Liguria- Ask for
- Cima alla genovese
- From
- Genova and the Genovesato, Città metropolitana di Genova, Liguria
- When
- Traditionally associated with Easter and family celebrations; butcher and trattoria availability rotates, so call ahead.
Story & traditions
The essential guide
Four image-led notes · the things worth knowing
Cima alla genovese is a veal-breast pocket packed with meat, eggs, peas, vegetables and marjoram, simmered, pressed and sliced into a compact mosaic.
Genoese thrift turned a modest breast cut and mixed filling into an exacting celebration dish. The sewn pocket must survive a long simmer, then cool under weight so every slice holds its stained-glass pattern; it remains closely associated with Easter and family tables.
Serve it cool or at room temperature. The veal should be moist, the filling firm but not rubbery, with sweet pea and egg notes cut by fresh marjoram rather than dominated by offal or garlic.
Cut a pocket in veal breast, fill it with chopped veal and offal or lean meat, soaked bread, eggs, peas, carrot, cheese and marjoram, sew securely, simmer gently, then press while cooling before slicing.
Ask for cima or çimma as a cold antipasto or buy two slices all’etto from a butcher. Look for a neat mosaic and skip versions reheated in sauce: that is not the canonical Genoese presentation.
Traditionally associated with Easter and family celebrations; butcher and trattoria availability rotates, so call ahead. Eat thin slices with a green salad, pickled vegetables or simple potatoes; a light Ligurian red or structured white is enough.
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Serving ideas & recipes
Eat thin slices with a green salad, pickled vegetables or simple potatoes; a light Ligurian red or structured white is enough.
Preparation reference: Cut a pocket in veal breast, fill it with chopped veal and offal or lean meat, soaked bread, eggs, peas, carrot, cheese and marjoram, sew securely, simmer gently, then press while cooling before slicing.