This is a lavish dish. Mr Alexander Moll, who explored for me in Genoa the niceties of the recipe and subsequently kept me company when I ate the dish for the first time, stresses that one principle should be followed, namely to spare no expense. You will need quite a bit of time too. The recipe is split up into sections so that the whole complicated process will seem more manageable. I should add that the recipe is subject to many variations even in Genoa and that there is
