Cima alla genovese is a typical Genoese recipe made with a "pocket" of veal, cut from its belly and stuffed with a mixture of many ingredients such as brains, sweetbreads, minced veal pulp, eggs, spices, peas, marjoram, mushrooms and finally parmesan cheese. The stuffed "pocket" is then cooked in a vegetable broth and served cold in slices. However, the filling of the top and the cooking method vary according to the regional area.