TROFIETTE
 DURUM WHEAT SEMOLINA PASTA 

500 gr

Trofie, or Trofiette, with pesto sauce are undeniably the dish that best represents Ligurian cuisine worldwide. Shaped like small spirals, they originated as fresh pasta, later also produced as a dried version.

Traditionally homemade, they were made throughout the Genoa area: inland, primarily with locally produced chestnut flour; on the coast, where grain arrived by sea, with wheat flour, but always based on folk wisdom and technique.

Their relationship with pesto, the quintessential Ligurian sauce, is almost symbiotic, preferably made with a mortar and pestle, and possibly with the addition of fresh green beans and potatoes.

Also excellent with walnut sauce and excellent with seafood sauces or with tuna and swordfish.