Rospo al Vermentino

The key to the flavor of this dish relies almost entirely on the wine you use. If it is possible to find Ligurian Vermentino, that is your best bet. Failing that, Vermentino from Tuscany or Sardinia will do. If none of these is available, then use a dry white such as Orvieto or Vernaccia di San Gimignano, but this would then be only a faint approximation of what the dish tastes like in Liguria.