Ferdinando II Trofie di Gragnano

Tasting Notes from the Curator

Troffie is a simple pasta originating from Liguria. It is traditionally made with durum wheat flour and water. The pasta is shaped by rolling small pieces of dough on a flat surface to form short, round length pasta with tapered ends, then twisting it to form the final shape.

Preparation

The average cooking time is 10 to 15 minutes. In Italian cuisine, it is most typically served with a pesto sauce. The original pesto dish is called Pesto Alla Genovese which is also Ligurian in origin. Troffie pasta is mixed with pesto made of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano or Pecorino Sardo (cheese made from sheep’s milk), all blended with olive oil.

From the Best Pasta Region in the World

Ferdinando II pastas use 100 % Italian durum wheat in bag and from the best farm. The water, is given by the near sourced called Faito Mountain. Once ingredients are assembled, the master pasta maker sifts the durum heat, to control the purity of the product before starting production. This pasta is cut using bronze. Paired with its slow drying process it allows the pasta to have its typical roughness which is needed to for it to mesh well with any sauce or condiment. The drying process is under a controlled humidity and temperature for at least for 24 hours to preserve the natural quality and taste of the product.

Store in a cool dry place