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Trofie
Net weight: 500 g
Description
Trofie is a traditional pasta of Ligurian origin, loved for its characteristic shape and ability to hold sauces. This version of trofie is made in Calabria exclusively with 100% Italian wheat, carefully selected to guarantee the highest quality and authenticity of the product. The choice of Italian wheat not only enhances the agricultural excellence of our country, but also ensures a genuine flavour and perfect texture, making each dish a unique culinary experience.
These trophies are produced using renewable energy sources, a concrete commitment to environmental sustainability. Production using renewable energy reduces the environmental impact, helping to safeguard the planet for future generations. Every step of the production process, from the selection of the wheat to the final packaging, is designed to meet strict ecological standards, without compromising on product quality.
COD: PST.0305.0500
EAN: 8032601880127
Nutritional values
Average values for 100 gr
Energy value
335 kCal - 1402 kJ
Fats
2,2 g
of which saturated
0,4 g
Carbohydrates
66,5 g
of which sugars
3,5 g
Protein
12,20 g
Fiber
6,9 g
Salt
0,011 g
Ingredients
Durum wheat semolina, water
Tips and curiosities of the tomolo
Trofie are a typical pasta from Liguria, a region in the north-west of Italy, known for its rich and varied cuisine. Their origin is closely linked to the culinary tradition of this land, particularly the Riviera di Levante, with the towns of Sori and Recco claiming paternity of this particular form of pasta.
One of the reasons why trofie pasta has become so popular is its perfect combination with pesto alla Genovese. The twisted shape of trofie pasta allows them to hold the pesto optimally, ensuring a rich and satisfying taste experience.
Over time, trofie have crossed the borders of Liguria, conquering palates throughout Italy and the world. Their production, initially limited to home kitchens, has been gradually industrialised, allowing for a wider diffusion while maintaining their traditional characteristics.
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Trofie: origin and characteristics
The history of trofie dates back several centuries, when they were prepared at home by Ligurian women. Their distinctive elongated and twisted shape was obtained by hand, working small pieces of dough with the hands to create the characteristic curls. This artisanal method required skill and patience, and was passed down from generation to generation as precious family knowledge.
Trofie were traditionally made with wheat flour and water, sometimes enriched with chestnut flour, a common ingredient in the mountainous areas of Liguria. The simplicity of the ingredients reflected the poor but ingenious cuisine of the region, which knew how to make the most of available resources.
Today, trofie are a symbol of Ligurian and Italian cuisine, appreciated for their versatility and their link to local traditions. Their story is an example of how simplicity and authenticity can give life to extraordinary dishes, capable of telling the story of the culture and roots of a territory through taste.
Use of trofie pasta in cooking
Trofie, with their elongated and twisted shape, are a versatile pasta that lends itself to numerous culinary preparations. Traditionally, they are the perfect accompaniment for pesto alla genovese, a Ligurian sauce made with basil, pine nuts, garlic, olive oil and cheese, often with the addition of potatoes and green beans. This classic combination enhances trofie pasta, with its curls perfectly holding the pesto, offering an intense and aromatic taste experience.
Trofie pasta also lends itself well to tomato-based sauces, perhaps enriched with fresh seafood such as mussels, clams and prawns, for a dish that recalls the flavours of the Mediterranean.
Trofie pasta can also be used in baked preparations. Seasoned with béchamel sauce and cheese, perhaps with the addition of mushrooms or seasonal vegetables, and gratinated until a golden, crispy crust is obtained, they become a hearty and comforting dish, ideal for the colder months.
Their ability to retain seasonings also makes them perfect for more creative dishes. For example, they can be served with a pumpkin and amaretti cream, or with a walnut and gorgonzola sauce, for a sophisticated gastronomic experience. Even in cold dishes, such as summer pasta salads, trofie pasta keeps its texture well, combining with fresh ingredients such as cherry tomatoes, rocket and mozzarella.
Trofie are therefore an extremely ductile ingredient in the kitchen, able to adapt to simple or elaborate preparations, always maintaining a strong link with tradition and the territory from which they come. Their use ranges from typical Ligurian dishes to modern and innovative interpretations, offering endless possibilities for cooking enthusiasts and gourmets.
Trofie is a traditional pasta of Ligurian origin, loved for its characteristic shape and ability to hold sauces. This version of trofie is made in Calabria exclusively with 100% Italian wheat, carefully selected to guarantee the highest quality and authenticity of the product.