Friends of Pesto Fresco<\/strong>, in our journey into the typical fresh pasta of Liguria, <\/strong>we could not miss Trofiette di Recco. Trofietta<\/strong>, on the other hand, is that pasta format that looks like an elongated curl<\/strong> that is traditionally dressed with Pesto Genovese<\/strong>.<\/p>\n Made of only flour and water<\/em>, Trofiette were the poor man’s version of gnocchi at the time they were born<\/strong>, indicatively during the Crusades<\/strong>. Trofiette are offered in different types: classic<\/strong>, “advantaged<\/strong>” or “bastard<\/strong>.” 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”<\/strong> published by Guido Mondani Editore. Well friends, in wishing you a good Sunday and bon app\u00e9tit, we remind you that you can<\/strong> also buy Pesto Fresco<\/strong> in our ecommerce www.pestofresco.eu<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":3,"featured_media":6356,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581],"tags":[997,998,996,553,582,918],"class_list":["post-7286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","tag-advantaged-trophies","tag-bastard-trophies","tag-fresh-ligurian-pasta","tag-fresh-pesto","tag-pesto-genovese-en","tag-recco-trofiette"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\n<\/strong>This is a globally known type of pasta, but few people outside Liguria know them by their real name Trofiette and call them Trofie.
\nTrofie in Genoese dialect means “gnocchi,” the renowned and highly appreciated pasta format made with flour and potatoes known all over the world.<\/p>\nThe Trofiette di Recco – A bit of history<\/h3>\n
\nTheir name seems to derive from the Genoese dialect “strufuggi\u00e0<\/strong>,” to rub.
\nDo you know why “stufuggi\u00e0”? It is the manual movement that is done to give the pasta its characteristic shape.
\nTrofiette are typical of the<\/strong> Paradise<\/strong> Gulf<\/strong> and until the middle of the last century they were not very well known.
\nThey were produced and consumed in the seaside villages of Recco, Sori and Camogli<\/strong>.
\nAround the 1960s they<\/strong> came out of the small seaside villages<\/strong> and arrived in Genoa<\/strong> and from there they spread throughout Italy and the world.<\/strong> <\/p>\nTrofiette di Recco – The different types<\/h3>\n
\nThese three types differ in their dough.<\/p>\n\n
\nClick here to read it<\/a>.<\/p>\n