The best pasta for pesto!
Trofie are a short twisted pasta from the north-western Italian region of Liguria, they were apparently invented in a town called Recco near Genova. They are small stretched and twisted pieces of pasta with pointed ends, thicker at the centre. Legend has it that the women of the region used to sit on chairs along the coast twisting the pasta pieces as they waited for their fishermen husbands to return home. Trofie are probably the number one choice for pesto, because the sauce gets into the spirals, ensuring that each mouthful is truly flavourful. In fact, this pasta comes from the same region as basil pesto Genovese, the best known of all pesto sauces. Trofie are not, however, eaten only with pesto alone. One of the most traditional dishes includes potatoes, green beans and pesto and the pasta is boiled in the same water as the potatoes and green beans. The pesto is added just before serving. They are also eaten with tomato based sauces, creamy sauces, seafood and various vegetarian sauces.
The products of Pasta Zaccagni are made only with durum wheat semolina of the best quality and pure Majella mountain spring water. The slow and delicate drying at a very low temperature guarantees a unique and precious product, perfect for tables and restaurants all over the world.