A classic Ligurian secondi at Christmas, cima alla genovese is a breast of veal stuffed with minced sweetbreads, veal, egg, artichoke hearts, parmesan, peas and various herbs and served in thin slices. Modern versions tend to be a bit simpler, and often made in the summer as well and sold ready made in shops. It's also good served cold with salsa verde.
There's a whole song in Ligurian dialect on how to make one properly sung by Fabrizio De André, called Â çímma.
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