TRENETTE
DURUM WHEAT SEMOLINA PASTA

An emblem of Ligurian cuisine, the most typical dish made with this shape is the classic trenette with pesto, green beans, and potatoes.

Liguria boasts a long tradition of dried pasta production, spanning from the Middle Ages to the founding of the Pasta Makers' Guild in the late 16th century, and the establishment of the first pasta factory two centuries later. Besides trofie, among the most common shapes are "trenette," which derive their name from the so-called "trenna" or fettuccia, a ribbon-like garnish.

According to documented evidence, the "avvantaggiate" trenette became popular in the 18th century. They were made with unsifted bran flour, firmer, more acidic, and less expensive than the ones that later became traditional, but were already seasoned with pesto, green beans, and potatoes.

Today, Trenette can also be paired with rich seafood sauces, typical of Riviera cuisine.