The Prebuggiun.

Popular cooking in Liguria is traditionally simple and fits in perfectly with the environment in which it was born and developed. Herbs from fields and young shoots from numerous plant acted as the ideal greens to be used in dishes made up for a lack of sophistication by being essentially tasty. The term prebuggiun indicates a blend of herbaceous plants which can be precisely defined only with considerable difficulty. This term must refer exclusively to those spontaneous or semi-spontaneous herbs used in cuisine for specific dishes - soup, ground mixtures with eggs for the preparation of vegetable loaves, omelettes or fillings (for example pansotti or vegetarian ravioli) and finally for cold salads. The gathering of these plants, very often is very personal or personalized. The plants collected vary from one area to another of the city, from one country area to another an most important of all from the personal experience of each individual who might try and retry different tastes and flavours before he has formed his own mental scheme of “edible plants”. The aim of this work has been to provide the true botanical knowledge of the species employed and to add notes on any therapeutic properties these plants may have