ANFOSSO'S TROFIE

Anfosso Trofie, a typical Ligurian pasta, made with durum wheat semolina and water. It is characterized by its elongated and irregular shape, with a characteristic twist: thicker in the centre and thinner at the ends. Perfect with walnut sauce or cuttlefish ink, they find their ultimate expression in the most traditional and widespread Ligurian recipe, which pairs them with the classic pesto alla genovese, prepared with PDO Genoese basil and the highest quality extra virgin olive oil.

Like all Anfosso pasta, trofie 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 drying process at low temperatures contribute to the creation of a unique and high-quality product.

Cooking time: 18 minutes.

Olio Anfosso 

Since 1945, Olio Anfosso has been producing extra virgin olive oil in full respect of the 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 con Basilico Genovese PDO, the most emblematic Ligurian product made with extra virgin olive oil, PDO Genoese basil, Grana Padano, and pine nuts.