Trophies

DESCRIPTION

Who hasn’t enjoyed a Sunday lunch with a lovely plate of trofie with pesto? In our workshops, water and flour are mixed together to create a simple yet distinctive product, and it is often this very simplicity that brings the greatest joy. Typical of the Ligurian region, they are the perfect match for classic Genoese pesto, but there’s no reason why you shouldn’t enjoy them with a wide variety of other sauces.

To be eaten after cooking. Remove the desired amount of product from the packet. Once you have added the product to boiling salted water (to taste; approximately 1 litre of water for every 100 grams of product), stir with a spoon and wait for the water to return to the boil. From this point, cook for approximately 3 minutes.

1 kg

Type 00 soft wheat flour, water.