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 from 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 velvety texture. 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, 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 get their unique twisted shape by rolling and rubbing on a wooden board.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
Allergens in BOLD & CAPITALISED:
Trofie Pasta (165g):
Durum WHEAT Semola, Water, Rice Flour
Walnut Pesto (70g):
MILK, Walnuts (NUTS), Pine kernels, Olive Oil, Vegetarian Grated Cheese (MILK, Salt, Vegetarian Rennet, EGG Lysozyme), White Bread (WHEAT Flour, Water, Salt, Yeast), Garlic, Marjoram, Salt
Walnut Crumb (8g):
Crush Walnuts (NUTS)
Vegetarian Grated Cheese (8g):
MILK, Salt, Vegetarian Rennet, EGG Lysozyme
Calories per serving: 823kcal
Following nutritional information is per 100g
Of which saturates 2.8g
Of which sugars 1.6g