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.

Storage Instructions

Store in a cool dry place