ANFOSSO'S TRENETTE

Trenette di Anfosso, a dry pasta made with durum wheat semolina, similar to linguine and fettuccine, which is part of the Ligurian tradition.

Season with a typical Ligurian sauce, such as pesto alla genovese, served with green beans, or with a walnut-based sauce.

Like all Anfosso pastas, they are produced according to the precepts of family tradition. The quality of the durum wheat semolina, the use of bronze dies, and the long and delicate low-temperature drying process contribute to the creation of a unique and high-quality product.

Cooking time: 8 minutes.

About Olio Anfosso 

Since 1945, Olio Anfosso has been producing extra virgin olive oil in full respect of Western Ligurian tradition. Among its highest quality offerings are the DOP Riviera Ligure - Riviera dei Fiori, Monocultivar Taggiasca, and Tumaì extra virgin olive oils. Over the years, Anfosso's extra virgin olive oils have received several awards, including the Ercole Olivario Award (2018, 2019, and 2020) and the Gambero Rosso (consecutively since 2014), among others.

Always with the award-winning extra virgin olive oil as its foundation and combining carefully selected recipes with the family's experience, it also produces a wide range of typical products from the Ligurian tradition: Ligurian Taggiasca olives in extra virgin olive oil, pesto rosso, pesto di peperoni and, of course, the award-winning Pesto with Basilico Genovese DOP, the most emblematic Ligurian product made with extra virgin olive oil, DOP Genoese basil, Grana Padano and pine nuts.