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