Trofie made with durum semolina are producted with the best blend of extra arancio semolina, pasteurized, stabilized and packaged in a protective atmosphere in transparent bowl of 500 gr.

History and tradition

Of Genoese origin, the name may derive from '' strufuggiâ '', or rub, that can recall the movement made by hand. The shape of the pasta is unequivocally curled. The shape and the size, rather small, of a Trofia are intended to preserve the organoleptic properties. The dish can be spiced up, in most cases, with pesto, Ligurian typical wrought packed with Genovese basil. A variant (also used for other types of pasta seasoned with pesto) involves the boiling with novel potatoes and green beans.

Production process

The stabilized pasta (Ambient) Trofie made with durum semolina is the result of a production process created in order to combine high organoleptic property of fresh pasta, short cooking times (3 minutes) and a room temperature storage (cool and dry place under a temperature up to 25°C). Once opened, the contents will last 3-4 days in the fridge.