Trofie Liguri Pasta
Short, spindle shaped pasta from the north-western Italian region of Liguria.
Traditionally cooked with green beans and potatoes and served with basi pesto, it' also good with tomaot based, creamy or seafood sauces.
It’s slow-dried at low temperatures and shaped through traditional bronze dies to achieve that perfect porous consistency for absorbing sauces and flavours.
THE GRANIA PASTA RANGE
Grania have called this range of gourmet pasta Le Gemme del Vesuvio or Vesuvius Gems. In the Volcano’s shadow, a group of artisan pasta makers apply their art every day to produce a pasta which looks and tastes fabulous. Only 3 ingredients are used. The finest durum wheat, the purest water and time. Lots of it.
At Grania, they have revived an ancient Neapolitan production process which involves drawing the pasta through bronze moulds to produce a rough surface which grabs the sauce and binds to it. The pasta is then dried very slowly at low temperatures to maintain all of its natural taste and goodness.
It keeps its shape and consistency perfectly when cooking and the al dente moment is very forgiving in case you just miss it!
