Cuculli (a.k.a. coccoli) deservedly feature among the highlights of Ligurian finger food.
These addictive fritters are small, quenelle-shaped and made with chick-pea flour plus a pinch of yeast. More recent alternatives opt for mashed potatoes.
The perfect street gourmet delight, they are to be enjoyed piping hot.
The Genoese do love to buy their cuculli in the small eatery joints of the historical centre (the famous “Torte e farinate”) and munch their fritters as they wander along its narrow caruggi (alleys).
Cuculli (most likely) derive their name (and shape) from silkworm cocoons.
In the western part of the region they are the faithful companion of lamb dishes. (fried or baked). As for wine pairing, “white and still” fans can go for DOC Val Polcevera Bianchetta, while the sparkling kind are well-advised to try IGT Colline Savonesi Lumassina spumante.