Our TROFIE | N ° 603 of the 1881 Collection by Stefano Berruto have a unique and authentic flavor. Precisely for this reason we love to produce them with only Italian wheat. They have excellent cooking tenacity. They also release the natural aroma and aroma of the wheat. The kneading gives it a very POROUS and RAW surface as tradition dictates.
Trofie are a great classic of Ligurian home cooking.
Cooking time: 14 minutes
Weight: 500g
Type: Italian origin durum wheat semolina pasta
Die: number 603
Durum Wheat Origin: ONLY AND EXCLUSIVELY OF ITALIAN ORIGIN
The durum wheat semolina we have chosen is 100% of Italian origin.
They are perfect for daily consumption, faster than lasagna and as easy to cook as penne.
You will feel like a CHEF, preparing a star dish that will surprise your friends, loved ones and diners.
This format is a tribute to Ligurian cuisine: Liguria is a region of north-western Italy; its capital is Genoa. Its territory is crossed by the mountain ranges of the Alps and the Apennines. Liguria borders France (Provence-Alpes-Côte d'Azur) to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. It is located on the Ligurian Sea. The region is part of the Alps-Mediterranean Euroregion.
WE REMEMBER THAT: The origins of Ligurian trofie are very ancient, it is said that they were prepared for the first time on the eastern coast at the time of the Crusades. In the past, before pasta was industrially prepared, it was Ligurian women who lovingly kneaded every day in their kitchens.
Average nutritional values for 100 grams of energy:
energy: 1476kJ / 348kcalfat: 1.1g of which saturated fatty acids: 0.1g
carbohydrates: 71g of which sugars: 3.5g
fiber: 3g protein: 12g
salt: 0.01g
Ingredients
Durum wheat semolina, waterAllergeni
Cereals containing gluten. It may contain traces of egg or soy-
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