() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as or . It is recognised by .
() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as or . It is recognised by .
It has a consistency halfway between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes, such as pansoti (similar to ravioli but filled with vegetables), , and many savory pies, including Genoese Easter pie ().
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).