Organic Trofiette Pasta
- THE STORY
The villages perched along the rocky coastline if Italy are home to Liguria's most famous pasta. Trofiette are hand-rolled from organic durham wheat, and plump up to 2 to 3 times their size when cooked. Traditionally served with pesto, this is perhaps the dish that best represents the cuisine of the Italian Riviera.
To prepare, cook in abundant boiling salted water for about 20 minutes. The addition of sautéed shrimp or chicken provides a heartier meal.
La Bella Angiolina proudly use their own, manually-harvested Taggiasca olives--some picked from trees over 400 years old--along with fresh ingredients from the Italian Riviera to create a varied line of regional delicacies, including savory pestos, condiments, and D.O.P. extra virgin olive oil. There artisan pastas are some of the finest available. These flavors are Italy at its best!