Trofie are the queen of Genovese pasta and the perfect paring with the famous basil sauce, pesto. White and light food was the mill code of this festivity in fact, the perfect dressing for the Pansoti is a white sauce made with walnuts and pine nuts invented in the 19th century. It has an important value for Genoa because of the relation with the celebration of San Giuseppe during the Lent period. In addition, this type of pasta has an old history. It is made with water, flour and white wine filled with the preboggion (a typical mix of wild herbs of the ligurian valleys), ricotta e Parmigiano. Their name comes from their bellied shape. Pansoti or Gè in preixun (that literally means “Chard prison” in Genovese) are a type of filled pasta. The best way to eat Mandilli is with the typical “pesto alla Genovese”, made with the original basil from Pra, pine nuts, garlic, parmesan and pecorino cheese. It has been invented during the renaissance period, when the chefs abilities were measured basing on how thin they were able to make the dough. This type of pasta are super thin, squared veils of dough, boiled in water. Mandilli De Sea in the Genoese dialect literally means “silk handkerchief”. The final result is very similar to a coin, and is perfect with any kind of dressing, however the traditional sauce is a type of white pesto, made with pine nuts and marjoram. This type of pasta is one of the most ancient in fact, the origins of the Croxetti are dated back to the 13th century. Often the stamps were also used to print the emblem of an important family, or the shape of a cross (many think that this is where the name comes from). Then it has been invented a faster way, through the usage of a wooden stamp. In the traditional recipe, the dough was shaped by hands, starting from a piece as big as a thumb. They are made with a small piece of dough flattened with the rolling pin. CroxettiĬroxetti have for sure one of the most particular type of shape in the pasta ligure tradition. Here are 4 that you can’t miss to taste during your trip to Liguria or even learn to prepare cooking with locals. Some of them are very special, with shapes that you would have never expected to see and eventually, to taste! In Liguria, there are many kinds of Pasta as well. ![]() That is why on the market is only possible to find few types of Pasta, because most of them require such specific tools that only artisans or grandmothers have and are able to use. Each shape is the results of years of traditions. Is like a mark and each Italian has his or her favorite type of Pasta. Every region has its types, in every size and shape, dry or fresh, stuffed like Ravioli, or thin like Spaghetti.
0 Comments
Leave a Reply. |