On the table there are mesciua - a soup made from cereals and pulses - stuffed muscles, erbazzone, whitebait fritters, stuffed anchovies, codfish "alla spezzina", rabbit "alla cacciatora", stuffed cima and stewed tripe. Traditional desserts include castagnaccio with pine nuts and sultanas and spongata from Sarzana with jam, candied fruit and dried fruit, perhaps accompanied by a glass of Sciacchetrà, the typical Cinque Terre wine.