A soured milk product from Liguria, prescinsoeua has become very difficult to find even in its native region. Typically made at home with milk that is purposely left to sour, it is thin and creamy. It can be consumed as is, sprinkled with a little sugar, used in the preparation of pesto, or added to the vegetable filling for Liguria's famous multi-layered pie, Torta Pasqualina.