Trofiette of Recco, 500 gr



Pasta whose preparation is typical of Riviera di Levante and precisely exactly Recco.

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3,50 €

The trofiette, hand in hand with the spread of pesto, are experiencing a season of great fame, however justified by the perfect combination that form with our sauce. Is a consistent paste, which takes about 10 min. by cooking in water. Prepare rolling up with your thumb on the Palm of the hand, a scoop of dough the size of a hazelnut, a time housewives recchesi, arrived to prepare up 10 kg. in an hour. Also, cooking, can be enriched with some potatoes and a handful of green beans. Originating in Recco, have become the most famous Ligurian pasta in the world.

Durum wheat semolina pasta, water.

Keep in a cold and dry place.

Origin of the grain: Italy

Country of wheat milling: Italy

Artisan Pastificio Alta Valle Scrivia Snc owned by Paolo and Francesco Minaglia

Products in the laboratory in Via Milite Ignoto 58 - Montoggio (GE)
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