Trofiette Recco 1 kg fresh


One of the most popular Liguria pastries outside our borders.

More details

In Stock

8,00 €

Are a type of dumpling typical of Recco, in the Near East, but preparations without using potato flour, and sometimes with the addition of chestnut flour. Excellent with pesto alla genovese, you can drizzle with Walnut sauce or tomato sauce and pine nuts, especially fish. Their characteristic shape is obtained by rubbing small pieces of dough the size of a hazelnut on the Palm of the left hand, using the thumb of cutting right. Their sauce is definitely the pesto.

Ingredients. Italian soft WHEAT flour type «00», water, Italian durum WHEAT semolina, salt.

May contain traces of egg, milk, soy, celery, fish and molluscs.

Keep in the fridge.
If desired, they can be frozen and consumed within a month.
  • Genoese Pesto

    Ligurian specialties

    Genoese Pesto
    To date, Pesto is the second most used sauce in the world to season pasta, and the third by diffusion of production.The origin of Genoese pesto dates back a long way and...
    Read more

Check also