Artisanal fresh Italian pasta.
The origin of the Trofie comes from the Ligurian verb ‘strufuggiâ’ (“to rub”) as a reference to its method of preparation, which consists in “rubbing” or rolling a small piece of dough on the pastry board. Indeed, it is a short, thin, twisted pasta from Liguria, Northern Italy.
The shape and rather small size of a trofie are important factors for its combination with the typical Genoese pesto, but also with fish-based dishes.
How to eat?
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team