Other Names:
Barbagiuai is a specialty of Liguria particularly the area of Apricale, Camporosso, and Dolceacqua.
Made with:
The dough is made from wheat flour, olive oil, white wine, and water. The filling is traditionally winter squash, eggs Parmigiano and Pecorino cheeses. Chard is sometimes used instead of squash.
About: Two sheets of pasta are cut square that are about 8 cm or 3 inches. You place a small amount of the filling in the center of each square and them cover with another pressing them together to seal. These are then deep fried in oil.

No Photo Available

Photo Credit: Bill Rubino