Description
- GENOESE PESTO: Prepared raw - according to the traditional recipe - using fresh Genoese basil, this exquisite Ligurian sauce is a perfect match for trofiette with just a trickle of extra-virgin olive oil and Parmigiano Reggiano cheese.
- INGREDIENTS (180 gr): DOP Genoese Basil from the Ligurian Riviera, extra-virgin olive oil, DOP Parmigiano Reggiano, garlic, pine nuts.
- LIGURIAN TROFIETTE: Smaller than "Trofie", "Trofiette" are a typical long and thin Ligurian pasta. The name is said to come from the Genoese strufuggiâ ("to rub"), the movement of the hand forming the typical curl while working the dough on the table. They are ideal with pesto, to which a trickle of extra virgin olive oil and Parmigiano Reggiano cheese can be added. Cooking time: 20 minutes.
- INGREDIENTS (500 gr): Durum wheat flour.
- Ligurian Trofiette: Smaller than "Trofie", "Trofiette" are a typical long and thin Ligurian pasta. The name is said to come from the Genoese strufuggiâ ("to rub"), the movement of the hand forming the typical curl while working the dough on the table. They are ideal with pesto, to which a trickle of extra virgin olive oil and Parmigiano Reggiano cheese can be added. Cooking time: 20 minutes. - Genoese Pesto: Prepared raw - according to the traditional recipe - using fresh Genoese basil, this exquisite Ligurian sauce is a perfect match for trofiette with just a trickle of extra-virgin olive oil and Parmigiano Reggiano cheese.
