Our journey into fresh Ligurian pasta continues with Trofiette di Recco, which traditionally goes with Pesto Genovese.
Read our article to learn more about this fresh Ligurian pasta format that is so old, yet so young!

Friends of Pesto Fresco, in our journey into the typical fresh pasta of Liguria, we could not miss Trofiette di Recco.
This is a globally known type of pasta, but few people outside Liguria know them by their real name Trofiette and call them Trofie.
Trofie in Genoese dialect means “gnocchi,” the renowned and highly appreciated pasta format made with flour and potatoes known all over the world.

Trofietta, on the other hand, is that pasta format that looks like an elongated curl that is traditionally dressed with Pesto Genovese.

The Trofiette di Recco – A bit of history

Made of only flour and water, Trofiette were the poor man’s version of gnocchi at the time they were born, indicatively during the Crusades.
Their name seems to derive from the Genoese dialect “strufuggià,” to rub.
Do you know why “stufuggià”? It is the manual movement that is done to give the pasta its characteristic shape.
Trofiette are typical of the Paradise Gulf and until the middle of the last century they were not very well known.
They were produced and consumed in the seaside villages of Recco, Sori and Camogli.
Around the 1960s they came out of the small seaside villages and arrived in Genoa and from there they spread throughout Italy and the world.

Trofiette di Recco – The different types

Trofiette are offered in different types: classic, “advantaged” or “bastard.”
These three types differ in their dough.

• The classic Trofiette di Recco are made from durum wheat flour ground with semolina
• Trofiette “advantaged” are prepared with white flour cut with whole wheat flour
• Trofiette “bastarde” are made with chestnut flour. This version originated in wartime, when our peasants dried chestnuts to obtain flour, which they used instead of wheat flour.

They are very easily found in the market and in artisanal pasta shops, but if you like to make Trofiette at home to season them with our Pesto Fresco Genovese, in one of our articles from last year you can find the recipe from the old book “The True Cuisine of Genoa and Liguria” published by Guido Mondani Editore.
Click here to read it.

Well friends, in wishing you a good Sunday and bon appétit, we remind you that you can also buy Pesto Fresco in our ecommerce www.pestofresco.eu