HOW TO MAKE
Trofie with Genovese pesto
Trofie al pesto is the symbolyc dish of the ligurian cuisine. Unique of this region, trofie is a tricky pasta to make by hand. Only made with flour and water, they have an irregular shape that is difficult to reproduce by the pasta machines. As many local dishes, it’s rare to find Trofie farway from Liguria, indeed this pasta it’s a must to have when people are here. The one and only sauce that ligurian people accept to season the trofie is, actually, the pesto genovese. This sauce it’s very fresh and flavorful, it should be made with local basil and local pine nuts and obviously a good Ligurian Olive Oil.