Trofie with a Ligurian Walnut Sauce, Toasted Walnuts & Parmesan (gf. avail)

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Trofie with a Ligurian Walnut Sauce, Toasted Walnuts & Parmesan (gf. avail)

This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a born and bred Genovese like our founder Alessandro, is wrong. It is, more properly, salsa di noci (or "sarsa de noxi" in local Genovese). Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring fresh oregano, garlic and a drop of milk - which gives salsa di noci its remarkable velvet texture - in the background. Belin! (You may need to Google this - it’s another local Genovese term…

We serve our salsa di noci with trofie, a pasta shape hailing from Golfo Paradiso (Gulf of Paradise) in the Liguria region, which is close to Genova on the Western coast of Italy. However, even despite being so close in proximity, trofie were not commonly found in Genoa until the mid-20th century. The word trofie comes from the Ligurian word strufuggiâ, meaning “to rub”, which is a reference to how the dough is prepared. Trofie are twisted, rolled, and rubbed on a pastry board to give them their unique shape.

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt),
Walnuts, White bread (Wheat), Milk, Garlic, Sage, Black pepper

Find your recipe card here.

Trofie with Walnut Sauce, Toasted Walnuts & Parmesan

Grams Calories
Trofie 165g 410kCal
Walnut Sauce 90g 500kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a born and bred Genovese like our founder Alessandro, is wrong. It is, more properly, salsa di noci (or "sarsa de noxi" in local Genovese). Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring fresh oregano, garlic and a drop of milk - which gives salsa di noci its remarkable velvet texture - in the background. Belin! (You may need to Google this - it’s another local Genovese term…

We serve our salsa di noci with trofie, a pasta shape hailing from Golfo Paradiso (Gulf of Paradise) in the Liguria region, which is close to Genova on the Western coast of Italy. However, even despite being so close in proximity, trofie were not commonly found in Genoa until the mid-20th century. The word trofie comes from the Ligurian word strufuggiâ, meaning “to rub”, which is a reference to how the dough is prepared. Trofie are twisted, rolled, and rubbed on a pastry board to give them their unique shape.

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt),
Walnuts, White bread (Wheat), Milk, Garlic, Sage, Black pepper

Recipe Card

Find your recipe card here.

Nutrition

Trofie with Walnut Sauce, Toasted Walnuts & Parmesan

Grams Calories
Trofie 165g 410kCal
Walnut Sauce 90g 500kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only.