Description
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.
For restaurants and chefs. Trofie 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.
For specialty and Italian stores. 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).
