

Trofiette, organic

Trofiette, organic
Trofiette are the classic pasta shape of Liguria — short, twisted strands of durum wheat semolina that mechanically hold the sauce. Organic quality, without additives.
The dish behind it is canonical: Pesto alla Genovese, prepared with fresh basil, pine nuts, pecorino, parmigiano, and Ligurian olive oil. On the Riviera, the primo piatto is traditionally cooked with diced potatoes and green beans in a pot—all drained together, then tossed with the pesto.
The twisted shape ensures the pesto clings to every curve. Cooking time: 8–10 minutes in plenty of salted water. A dry Ligurian white wine—Vermentino or Pigato—with enough acidity to cut through the rich basil oil pairs well with this dish.

