Trofie al Pesto is one of the most classic Ligurian dishes. Trofie is naturally vegan as it made purely of durum wheat pasta which we exclusively source from a sole miller in Italy where we buy the highest-grade durum. The pesto we have selected is fresh pesto which is not pasteurised. The shorter shelf life product is worth the trouble because you can feel the flavours coming through the effort of ‘Pestare’ which literally means to pound. To make pesto basil, olive oil, pine nuts, Pecorino Romano and Parmesan are pounded with a wooden pestle and marble mortar. It takes a long time to produce a very small amount. Fortunately, we have taken all the hard work away and you just have to follow the simple instructions below.
Recipe: Wild Boar Tortelloni with Spicy Tomato Sauce
Wild Boar or ‘Cinghiale’ is a classic Tuscan flavour. Often this dish is made as a slow cooked ragu mixed with a plain pasta. In
