The “lavagnino” cabbage (Brassica oleracea, var. capitata) is bigger than a savoy cabbage and forms a very tender and distinctly egg-shaped head. Its pale green leaves are only slightly crinkly. Some of the leaves inside the head are of a characteristic pink colour due to the presence of anthocyanines. Highly prized not only locally but also in Genoa (where it’s sold by number and not weight), it’s traditionally eaten cooked, also as a dressing for pasta. Many restaurants and trattorias in Lavagna now use this variety of cabbage as a main ingredient in traditional dishes. This vegetable is so important in Lavagna that it has an event dedicated to it in November.