TROFIE - SEMOLINA PASTA

Durum wheat semolina and water. The pasta is cut using bronze dies, as in the old days, which makes it rougher and helps it absorb the sauce. Drying is slow and at a low temperature, according to the traditional method. A fragrant, consistent pasta that resists overcooking.

Strongly connected to their region of origin, Calabria, the Pirro brothers select typical products from their land, such as Calabrian chilli, onion, black truffle or porcini mushrooms from Sila (the mountain plateau known for having the purest air in Europe), combining tradition with a contemporary perspective.