Trofie
 | |
| Alternative names | Troffie, strofie, stroffie |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Liguria |
| Main ingredients | Durum wheat flour, water |
| Similar dishes | Trofiette |
Trofie (Italian: [ˈtrɔːfje]), less frequently troffie, strofie or stroffie, is a short, thin, twisted pasta from the Liguria region of Italy.
Etymology[edit]
The origin of this pasta name is not certain. It is believed to come from the Ligurian verb strufuggiâ, meaning '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.[1] Similarly, the root of Ligurian strofia might be Ancient Greek στρωφάω ("to twist, to spin") or στρέφω ("to cause to rotate, to twist, plait"),[a] referring to the same motion required to produce trofie.
Description[edit]
Trofie are 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 2–3 cm (3⁄4–1+1⁄4 in) long with a diameter of roughly 4 mm (3⁄16 in).
In Ligurian cuisine, it is most typically served with a pesto sauce.
History[edit]
Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other comuni (municipalities) in the area.[2] This pasta shape was not so common in Genoa until the mid-20th century, though the term trofie was already in use there and referred to gnocchi as a whole.[2] Genovese trofie was traditionally made with either wheat or chestnut flour and, from the beginning of the 19th century, with the addition of potatoes also.[2]
Today, trofie is a staple of modern Ligurian cuisine. It is also made in a small version called trofiette in Italy.
See also[edit]
Notes[edit]
- ^ These verbs have been rather prolific in Italian language, as they have produced a number of nouns such as strofa ("stanza"), strofio (i.e. a classical woman's bustband or also a man's headband), apostrofo ("apostrophe"), catastrofe ("catastrophe"), etc.
References[edit]
- ^ Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 73. ISBN 978-8836529339.
- ^ a b c Rossi, Sergio (2014). Trofie – Dal Golfo Paradiso la storia di una pasta mediterranea (in Italian). Italy: Sagep Editore. ISBN 978-8863733037.
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