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Trofie (; less frequently, troffie, strofie or stroffie) is a short, thin, twisted
The origin of this pasta name is not certain. It is believed to come from the Ligurian verb ''strufuggiâ'' ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board. Similarly, the root of Ligurian ''strofia'' might be
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...
from Liguria
Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...
, Northern Italy
Northern Italy ( it, Italia settentrionale, it, Nord Italia, label=none, it, Alta Italia, label=none or just it, Nord, label=none) is a geographical and cultural region in the northern part of Italy. It consists of eight administrative regions ...
.
History
Modern trofie seems to originate from Golfo Paradiso, a strip of land in theRiviera di Levante
The Italian Riviera or Ligurian Riviera ( it, Riviera ligure; lij, Rivêa lìgure) is the narrow coastal strip in Italy which lies between the Ligurian Sea and the mountain chain formed by the Maritime Alps and the Apennines. Longitudinally ...
including maritime towns like Recco
The RECCO is a rescue technology used by organised rescue teams as an additional tool to more quickly locate people buried by an avalanche or lost in the outdoors. The system is based on a harmonic radar system and composed by a detector and a p ...
, Sori, Camogli
Camogli (; lij, label= Genoese, Camoggi ) is a fishing village and tourist resort located on the west side of the peninsula of Portofino, on the Golfo Paradiso in the Riviera di Levante, in the Metropolitan City of Genoa, Liguria, northern Italy. ...
and other ''comuni
The (; plural: ) is a local administrative division of Italy, roughly equivalent to a township or municipality. It is the third-level administrative division of Italy, after regions ('' regioni'') and provinces (''province''). The can also ...
'' in the area. This pasta shape was not so common in Genoa
Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the List of cities in Italy, sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian ce ...
until the mid-20th century, though the term ''trofie'' was already in use there and referred to gnocchi
Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supp ...
as a whole. Genovese trofie was traditionally made with either wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
or chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere.
The name also refers to the edible nuts they produce.
The unrelat ...
flour and, from the beginning of the 19th century, with the addition of potatoes also.
Today trofie is a staple of modern Ligurian cuisine. It is also made in a small version called ''trofiette'' in Italy.
Etymology
The origin of this pasta name is not certain. It is believed to come from the Ligurian verb ''strufuggiâ'' ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board. Similarly, the root of Ligurian ''strofia'' might be Ancient Greek
Ancient Greek includes the forms of the Greek language used in ancient Greece and the ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Dark Ages (), the Archaic peri ...
("to twist, to spin"), referring to the same motion required to produce trofie.
Description
Trofie is shaped by rolling a small piece of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape. It is around long with a diameter of roughly . The average cooking time is 10 to 15 minutes. InItalian cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
, it is most typically served with a pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), al ...
sauce.
See also
*Cuisine of Liguria
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), an ...
* List of Italian dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancien ...
Notes
References
{{Pasta Types of pasta Cuisine of Liguria