This box contains:
- artisanal Trofie (a typical pasta type of Liguria) 500 gr
- artisanal Croxetti (a typical pasta type of Liguria) 500 gr
- Pesto ligure 180 gr
- Sun-dried tomatoes in olive oil 180 gr
- Taggiasche olives in brine 300 gr
- Walnut sauce 180 gr
- White wine Cinque Terre Doc Nessun Dorma edition
- Red wine
- Passito wine Sciacchetrà Cinque terre Doc Nessun Dorma edition
- Shipping cost included
MORE INFORMATION ABOUT THE FOOD PRODUCTS:
The most traditional Ligurian sauce prepared only with selected products: fresh basil leaves, evo oil, pecorino cheese, pine—nuts, garlic and salt. Contains no dyes, or preservatives. This sauce is ready to marry most dish of the Ligurian tradition as: trofie, trenette, croxetti or to add more flavor to a vegetable soup.
The olive trees together the vineyards are the more rappresentative elements of the agriculture landscape of Cinque Terre and Liguria. The olives are used to produce the evo oil or they are preserved in brine to be tasted at the moment of the “aperitivo” or to be added at several cook recipes. They are preserved in brine: a combination of water and salt plus aromatic herbs.
The tomatoes are picked up in July and let dry under the summer sun and the sea breeze. They are ready to be served as appetizer or as tasty addition to many dish preparations.
Walnut sauce is an other traditional sauce of Liguria region. It is made with walnuts, parmesan cheese, evo oil, garlic, salt and aromatic herb (marjoram). This sauce is perfect to dress Croxetti pasta or to spread it on a grilled slice of bread.
TROFIE – PASTA
Trofie are the traditional pasta of Liguria region. Their preparation is very easy: only tiepid water and durum wheat flour. The perfect pairing is with pesto sauce. The traditional recipe suggests to cook trofie in salty boiling water for 20 minutes with 2 potatoes and some green beans. Then the trofie have to be dressed with pesto sauce and the potatoes and green beans sliced.
CROXETTI – PASTA
Croxetti is an old type of pasta (prepared in Liguria region since Middle Ages) with a round shape and a drawing embossed on them. In the past they used to engrave the pasta disks with coats of arms of noble families of the territory. A perfect combination of gastronomy and art. The traditional recipe suggests to cook the Croxetti for about 20 minutes in boiling salty water and to dress with walnut sauce or with pesto.