Ferdinando II Trofie di Gragnano | ūü¶ÜThe Bow Tie Duck Manila
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Ferdinando II Trofie di Gragnano

A Ligurian Classic Made in Naples

Pas¬≠ta with an unusu¬≠al shape that is best for sauces such as pesto. Pro¬≠duced in Grag¬≠nano, Italy, home of the best pas¬≠ta in the world. 

Tast­ing Notes from the Curator

Troffie is a sim¬≠ple pas¬≠ta orig¬≠i¬≠nat¬≠ing from Lig¬≠uria. It is tra¬≠di¬≠tion¬≠al¬≠ly made with durum wheat flour and water. The pas¬≠ta is shaped by rolling small pieces of dough on a flat sur¬≠face to form short, round length pas¬≠ta with tapered ends, then twist¬≠ing it to form the final shape. 


The aver¬≠age cook¬≠ing time is 10 to 15 min¬≠utes. In Ital¬≠ian cui¬≠sine, it is most typ¬≠i¬≠cal¬≠ly served with a pesto sauce. The orig¬≠i¬≠nal pesto dish is called Pesto Alla Gen¬≠ovese which is also Lig¬≠uri¬≠an in ori¬≠gin. Troffie pas¬≠ta is mixed with pesto made of crushed gar¬≠lic, Euro¬≠pean pine nuts, coarse salt, basil leaves, hard cheese such as Parmi¬≠giano-Reg¬≠giano or Pecori¬≠no Sar¬≠do (cheese made from sheep‚Äôs milk), all blend¬≠ed with olive oil.

From the Best Pas¬≠ta Region in the World

Fer¬≠di¬≠nan¬≠do II pas¬≠tas use 100 % Ital¬≠ian durum wheat in bag and from the best farm. The water, is giv¬≠en by the near sourced called Faito Moun¬≠tain. Once ingre¬≠di¬≠ents are assem¬≠bled, the mas¬≠ter pas¬≠ta mak¬≠er sifts the durum heat, to con¬≠trol the puri¬≠ty of the prod¬≠uct before start¬≠ing pro¬≠duc¬≠tion. This pas¬≠ta is cut using bronze. Paired with its slow dry¬≠ing process it allows the pas¬≠ta to have its typ¬≠i¬≠cal rough¬≠ness which is need¬≠ed to for it to mesh well with any sauce or condi¬≠ment. The dry¬≠ing process is under a con¬≠trolled humid¬≠i¬≠ty and tem¬≠per¬≠a¬≠ture for at least for 24 hours to pre¬≠serve the nat¬≠ur¬≠al qual¬≠i¬≠ty and taste of the product.

Storage Instructions

Store in a cool dry place

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