Trofie

€1.99

Shipped within 5 days

Handmade pasta typical of Ligurian cuisine with the characteristic twist that makes it unique.

Reference: PSDTR

EAN13: 8054247050054

Weight: 0.500 Kg ℮

Product subject to a natural weight loss.

Grade

The minimum purchase order quantity for the product is 2.

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Italian regional cuisine is so varied that it is not surprising that each area has a different type of pasta. Trofie pasta needs no introduction; thin and tapered, it is typical of Ligurian cuisine. Try them with the inevitable pesto alla genovese.

Brand Di Gruttola

Reference PSDTR

In stock 200 Items

grano

Valori Nutrizionali medi x100g
Valore energetico	Kcal 291 KJ 1235
Grassi di cui saturi	0,9 g 0 g
Carboidrati di cui zuccheri	59,2 g 1,5 g
Fibre	2,1 g
Proteine	10,5 g
Sale	0,01 g

Farina di semola di grano duro, farina di semola rimacinata di grano duro, acqua

Conservare a temperatura frigo +4°

Sacchetto	Etichetta
PP5 Plastica	PAP21 Carta

We are a family from Irpinia that produces artisanal bread and pasta, following traditional techniques.

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Frequently Asked Questions

What is the difference between trofie and strozzapreti?

In terms of pasta, the main difference between trofie and strozzapreti lies in their shape and consistency. Trofie is a short pasta, typical of the Liguria region, with an elongated and curved shape, sometimes resembling a small snail shell, while strozzapreti is a long, cylindrical pasta, reminiscent of a kind of spaghetti that is thicker and rougher to the touch. Moreover, strozzapreti are often slightly thicker than spaghetti and may be slightly curved or 'choked' at regular intervals. Depending on the recipe and cooking method, both pastas can be used in similar pasta dishes, but their physical characteristics make them suitable for different culinary uses.

What is the shape of the trofie?

Trofie is a type of pasta typical of the Liguria region of Italy and has an elongated, curved shape. The shape of trofie can be described as similar to that of a small snail shell, with a thicker central part and two thinner, outwardly curved ends. In some cases, trofie may also have a slightly different shape, but in general, their characteristic shape makes them recognisable among other types of short pasta. The shape of trofie pasta is important not only from an aesthetic point of view, but also for its ability to hold the sauce and other seasonings, helping to create pasta dishes rich in flavour and texture.