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Pasta, Rice, Beads & Soups

Organic Artisan Trofiette

The villages perches along the rocky coastline are home to Liguria's most famous pasta- TROFIETTE. This characteristic shape was made to be served exclusively with Pesto alla Genovese and is perhaps the dish that best represents the cuisine of the Riviera. Made using traditional artisan techniques and a long natural drying process, this pasta takes on a 'fresh pasta' consistency when cooked and preserves all the organoleptic qualities of the wheat and guarentees an authentic 'al dente' bite of real Italian pasta.

Organic durum wheat semolina. Contains wheat.

The Minaglia brothers have been making artisan pasta for over 30 years from their hometown of Montoggio, in the Appennine mountains near Genoa, Italy: An area of outstanding natural beauty in the Antola Natural Park. Using only artisan techniques and 100% certified Italian ingredients, from pure spring water and locally grown Organic Durum Wheat Semolina, Paolo and Francesco strive to maintain the centuries-old tradition of bronze-extruded pasta making in the region. They have grown to become leading producers of Ligurian specialty pasta the world-over, winning international accolades for their delicious and unique products.

More specifically, the unique shapes of Pasta di Liguria depict the centuries-old culinary traditions of one of Italy’s healthiest local cuisines and most beautiful coastal regions. 
Liguria, one of the smallest and uncontaminated Italian regions is a landscape characterized by two contrasting factors: the coastal area - MARE , and the inland mountain range - MONTI. With extreme differences in climate and way of life, each area has developed its own distinctive cuisine based on the local know-how and ingredients, reflecting to this day the wonderful spectrum of dishes that make Ligurian Cuisine so varied and unique as well as being one of the healthiest and balanced regional diets in the Mediterranean. Pure, nourishing dishes that reflect the deep link between the land and its people.