Pasta
Basilicata
Organic
Traditional Italian
Vegan
Vegetarian
Classic Italian
Pastificio ItalycaTrofie al pesto with green beans and potatoes, in the Genoese style, is the recipe most guests expect. The tight twist also holds a walnut sauce or a light tomato and seafood sauce. Dress them off the heat with pesto loosened with cooking water.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Trofie and pesto sell as a pair, which makes the cross-sale obvious. Shoppers who know the dish from Liguria look for the shape by name. An organic, artisan version gives the store a premium option for this pairing.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Trofie and pesto sell as a pair, which makes the cross-sale obvious. Shoppers who know the dish from Liguria look for the shape by name.
Case of 15 × 500.
Trofie, the short Ligurian twists for pesto, here from organic Basilicata wheat.
Pastificio Italyca in Grottole, near Matera, makes them with local organic durum wheat, bronze dies and slow drying. The producer recommends them with pesto and with sauces of various kinds. Cooking time indicated by the producer: 13 to 14 minutes.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
Allergens: gluten (durum wheat).
Pastificio Italyca is a young pasta maker in Grottole, in the hills around Matera, founded around 2020. It makes fresh and dry organic pasta, ICEA certified, by artisanal methods, using only high-quality durum wheat from the Matera area bought directly from local farmers.
Same category, tags or region.
