Cooking like a chef has never been so easy! Open your My Cooking Box and taste the traditions from Liguria! My Cooking Box contains all the ingredients of the highest quality and in the right doses to cook tasty trofiette pasta with Genoese pesto with toasted pine nuts. Recipe signed by the Chef Francesca Marsetti.
€19.00
45 in stock
TROFIETTE – Durum wheat semolina pasta (Ingredients: Durum wheat semolina, water) 200 g
GENOESE PESTO (Ingredients: extra virgin olive oil 47%, PDO Genoese Basil 28%, PDO Parmigiano Reggiano cheese (milk, salt, rennet), nuts, Pecorino Romano PDO cheese (milk, salt, rennet), pine nuts, garlic, salt , Acidity regulator: citric acid, ascorbic acid, sorbic acid ) 90 g
The product may contain traces of nuts, egg proteins.
FIRST QUALITY ITALIAN PINUTS (Origin: Italy) 20 g
EXTRA VIRGIN OLIVE OIL (Origin: Italy) 20 ml
SEA SALT CRYSTALS (Origin: Italy) 20 g
BLACK PEPPER 0,3 g
A classic Calabrian product, which is known all over the world, ’Nduja originates from Spilinga. Carefully selected pork meat is minced with chilli from Monte Poro. This mixture is then stuffed, smoked and seasoned turning into a thick flavoursome cream, which will add a bold touch of character to any meal.
Avola’s almonds are the product that combine the natural process of the plant, which is located in the Mediterranean area, and the most modern techniques of farming and production. The almond, rich of beneficial qualities, is recognised as typical Sicilian product, and is amongst the Italian Tradition Agronomic Product (P.A.T).
The caponata raises as “poor” version of a dish based on fish (famous with the name of “capone”) from the sicilian aristocracy. In the popular cuisine, the fine flesh of the fish was replaced by vegetables, but served with the same bittersweet sauce of the original dish. The recipe of our caponata, with its seven hand-cut vegetables and cooked separately, resumes the tastes of the tradition.
Olives are one of the most ancient products of the land that are cultivated all over the Mediterranean region. In the past, olives were dried out by putting mature olives into wicker baskets interspersed with stones and bricks. The olives were left to dry for several weeks so that the vegetable water drains. As they contain fewer carbohydrates, black olives are more digestible than the green ones. In addition, having minerals in their content, they possess tonic and energy qualities.
Busiate pasta from Trapani appeared among poor people. The name of this pasta’s shape is related to the word “buso” that means a knitting needle around which a little strip of dough was wound to obtain a distinctive twisted shape. We have chosen biological Busiate pasta from Tumminia durum wheat, the ancient type of durum wheat, which was already known in the Ancient Greeks time and cultivated in the Sicilian inland. The wheat is processed with stone mills in order to obtain whole wheat flour with high protein value and low glucemic index. High content of lignin helps maintaining healthy heart and strengthening the immune system.
Our cannellini beans produced at the organic Italian farms are high quality products ready to be used in many different ways. They are good for rustic recipes such as soups and dressings as this type of vegetables contains tasteful and aromatic pulp inside a thin peel.
Produced in fertile Italian paddy fields, carnaroli rice in particular differs from other types of rice due to its firm consistency, which makes it suitable for risotto. It is often called the “king of the rice” and the artisan stone method used during husking ensures its nutrients are preserved, giving more taste and keeping it firm when cooked.
Cherry tomato is a nice small round tomato characterised by an intense flavour and a brilliant red colour, which is due to high content of a component called lycopene, an antioxidant. Moreover, cherry tomatoes are juicy and refreshing and they help our bodies function properly as they contain a wide spectre of carotenes, vitamin C and minerals. Our tomato sauce is prepared with cherry tomatoes, oil, salt and basil.
Since 1492, when Columbus brought it with him from America, the corn has been really succesfull! We choose the best corn along with our agronomists, that follow the product from the seeding to the harvest, and then until the milling stone. Stone milling is an old method from the peasants that allows to obtain enriched meals with bran, fibers and seed, precious elements that are useful for a correct and safe feed.
The Grana Padano recipe has ancient origins: it is said that the very first ancestor of this noble hard cheese was created by the Cistercian monks at Chiaravalle Abbey in Milan, who, back in 1135, were seeking a way to conserve milk for longer. A source of calcium and minerals, Grana Padano is one of the most famous Italian cheeses in the world.
Cultivated in the fields of the best farms and sun-dried with a traditional method but sensitive to the needs of the market. Great importance is given to the internal high temperature of the washing process of the dry product, which allows not only to sanitize it naturally but also to limit the salt content, maintaining the antioxidant and vitamin qualities of the cherry tomato.
In the heart of Apulia, among churches, historic monuments, ancient castles and stone houses, you will find a land covered with abundant age-old olive groves. This is where we discovered our oil… in an olive oil mill dating back to 1926, which is imbued with history and tradition. The olives are hand-picked, selected, washed and pressed with the stone mills to preserve their flavour and fragrance. This oil has received certifications and numerous awards including the GAMBERO ROSSO 3 Leaves award.
Our basil oil is based on the careful selection of raw ingredients. It is made by ecological squeezing of the best olives and fresh basil without adding any flavour enhancers.
A natural product, made in a simple manner by pressing olives and garlic together without adding any flavour enhancers. It is a delicate and fragrant dressing of high quality due to the excellent extra virgin olive oil used. The oil is made exclusively from high-quality Apulian olives cultivated with great care and application of modern systems of preventing insects’ attacks that limit the use of pesticides.
Our oil with parsley raises from the accurate selection of raw material and the simple squeeze of the best olives and the parsley natural extracts.
Our fileja pasta (a type of long pasta) is inspired by the tradition of homemade pasta created with the ingredients that were scrupulously selected for their quality and origins. We are located in Crotone, where our pasta-making factory combines innovation and tradition with a particular focus on environmental sustainability.
The Ligurian basil grows on small family-owned fields where it is sown, transferred and picked with great care. Only the best basil leaves are selected in the fields that are located in the province of La Spezia. Our pesto is made with experience and artisanal attention to detail by one of the best producers in Liguria, following the traditional recipe and using the ingredients exclusively produced in Italy.
Pasta making in Gragnano dates back to the late 16th century. Gragnano rose to fame in 1845, when during lunch the King of Naples, Ferdinando II di Borbone, granted to the Gragnano producers a privilege of supplying the court with all types of long pasta. We chose one of the best producers, an old business of the “Gragnano Città della Pasta” consortium, which combines the finest ingredients with quality, accuracy and respect for tradition. “Mezzi paccheri rigati” are made from mixture of durum wheat flour and water that is put through a bronze pasta shaper and left to dry slowly. Each step strictly adheres to the I.G.P. rules.
Created with italian seeds, cultivated in Emilia-Romagna fields, our mix represents a natural source of fibres and, thanks to particular production techniques, gives the right contribution of vitamins and minerals, containing less salt. In addition, the natural yeast used and the reduced presence of gluten in the dough make a high digeribility pizza with a short rising.
The history of our sauce begins in field crops, where the best varieties of organic tuscan tomatoes are selected, in order to preserve thier freshness and the authentic flavour.
Carrot, celery and onion are organic ingredients that are necessary for recreating the flavours of the customary broth inspired by tradition
Aromatic plant typically from the Mediterranean area, oregano has been used since ancient times. It has indeed several medical qualities, despite being also a great ingredient to provide flavour to many dishes. Our oregano raises and grows on the beautiful island of Pantelleria, where thanks to the substances present in the vulcanic ground, it takes a unique and charachteristic perfume.
Passolina is a distinct type of raisins widely used in the Sicilian cuisine that enhances many dishes with its sweet and delicate flavour
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Our pine nuts are small seeds collected exclusively in Italy and carefully selected to guarantee the best quality, taste and nutrients. Pinus Pinea is an imposing tree characterised by an umbrella shaped canopy that forms an integral part of the unique and beautiful Mediterranean landscape. Pine nuts are extracted in their shell from the cones gathered in Italy. It takes a long time to make the pine nuts ready for use; the nuts are removed from their shells, washed and dried before the best ones are selected.
Our Pinot Grigio IGT with a straw yellow colour with the aroma of acacia flowers and white fruit succeeds in giving a note of flavor during the cooking of the rice.
The porcino mushroom is a refined variety of mushroom, which grows in the fresh and humid weather of the valley and mountain woods. When dried, they still keep their unmistakeable aroma and flavour.
In the past, the red corn thrived in the fields like many other varieties of the same plant, constituting the staple foodstuff for many people. However, by the advent of the Modern Era, these types of corn have been gradually replaced by other hybrid species, clearly superior in terms of productivity and therefore able to offer to the producer the promise of an higher profit. Yet, in recent years a change can be noticed: even though the red corn is less competitive on a quantitative level, it is so on a qualitative one, because it guarantee a flavour and a texture that is totally different from the varieties of corn that nowadays we’re used to. Today this old type of corn is cultivated, harvested and dried out with careful attention, then it’s processed rigorously by stone milling, according to the tradition. This allow us to obtain a corn flour rich in bran and fibers, characterized by a particular reddish colour like the corncobs used to produce it.
Tomato is a true symbol of the Italian gastronomic culture. Due to its’ versatility tomato is used in the Calabrian cuisine in many different ways. When combined with red onion, sought-after for its crunchy white flesh, it creates an intense and full-bodied sauce that perfectly captures uniqueness of the Calabrian cuisine.
Pantelleria, the black pearl of the Mediterranean, is a vulcanic island with a charming beauty. Thanks to its ground, the warm weather, the sea humidity and to the winds, a precious fruit grows: Pantelleria’s caper. An amazing aroma and such an intensity make this product unique, immediately recognizable to its estimators. The sea salt helps to preserve perfectly the fragrance and the structure. The capers are flowers, so as the more little they are, the more young and far far from flowering are, therefore they are rare and with high quality. Our capers have the smallest caliber and are called also “lilliput”.
Blue sea that pours into expanses of pools, the wind that flips the blades of the ancient windmills and the sun that reflects the whiteness of the piles of salt… We are in the Saline di Trapani natural reserve… where our sea salt crystals are hand-harvested using traditional methods. The sea salt, rich in minerals and low in sodium chloride, is the best mineral supplement due to its excellent organoleptic qualities.
Сultivation of wheat is an art, which requires a lot of patience and passion since each type of wheat needs specific individual care and program in order to grow healthy and strong. Our spaghetti are made from a mixture of three different grains, expertly grown in the Italian soil and carefully processed by a family of pasta makers who aim to create a simple and unique product. The resulting mixture is a rich semolina with strong organoleptic properties.
Already known as a high quality ingredient in ancient times, the truffle has been originated from a thunder thrown by Jupiter next to a tree, according to the legend. It spontaneously raises and grows next to the roots of oak trees and holm oaks. It is a product with an extraordinary taste, that grows only in particular enviromental and atmospherical conditions, reason why it is considered quite seldom to find. The perfect pizza dressing is done with the combination with the tomato sauce.
Our tomato sauce comes from the Sicilian inland, from the fields rich in potassium where farmers practice traditional agriculture without using herbicides or pesticides. Mature tomatoes are processed by experienced hands of the farmers who place authenticity of their produce above all; that is why our sauce has an intense but at the same time - fresh taste.
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Trofie is the most refined artisanal type of pasta from Liguria. It has a shape of small elongated and twisted gnocchi, pointed at the end and enlarged in the middle. This type of pasta is carefully prepared from durum wheat flour, boiled for around 20 minutes so it absorbs just the right amount of water. Historically, Trofie seem to date back to the time of the Crusades. The cooks aboard the ships would knead flour and water and then put aside pieces of pasta that formed between their doughy fingers.
Truffle has been known as a high quality ingredient since the ancient times. The legend has it that truffle was born from the strike of lightning thrown by Jupiter at an oak tree. Truffle grows naturally and spontaneously next to the roots of oak trees and holm oaks. This mushroom with an extraordinary taste grows only in specific environmental and atmospheric conditions and that is why it is so rare and difficult to find. Our delicious sauce, which combines truffle with anchovies, enriches the flavour of Pici pasta with breadcrumbs.
Already known as a high quality ingredient in ancient times, the truffle has been originated from a thunder thrown by Jupiter next to a tree, according to the legend. It spontaneously raises and grows next to the roots of oak trees and holm oaks. It is a product with an extraordinary taste, that grows only in particular enviromental and atmospherical conditions, reason why it is considered quite seldom to find. Harvested by the wise hands of the producers, our truffles are subsequently combined with butter, in order to produce a special product, that is able to satisfy even the most refined palates.
Tuna fishing is a thousand-year tradition with special rituals and habits that are deeply ingrained in the lives of the fishermen. In ancient times, tuna was one of the greatest economic and natural resources available to the people who lived along the Mediterranean coastline. At that time, tuna were brought to “tonnara”, where the fish was hung, cut, gutted, dispossessed of eggs, boiled and put in brine or immersed in olive oil. We have chosen the finest part of the blue fin tuna, the “ventresca”, obtained from the muscular bundles surrounding the abdominal cavity. It is highly appreciated for its soft consistency and intense and succulent flavour.
The spectacle of majesty and grandeur takes us to Paestum, in the province of Salerno, where we can admire one of the greatest testimonies of Magna Grecia. The memory of Poseidonia (the ancient name for Paestum) when it was one of the richest and most thriving colonies in southern Italy. Five kilometres from the excavations and the temples unearthed there we find the land where our yellow tomato is cultivated. The art of preserving the fruits of the land is passed down from generation to generation. Seeking out the finest quality, the yellow tomatoes are prepared with small amount of salt and aromatic basil to produce a delicately flavoured tomato sauce.
Saffron originated from Asia Minor, where it was mainly used to paint fabrics. The Arabs then introduced it to Spain, where the precious spice became very popular. The saffron trade began to spread across Europe, arriving in Italy in 1300.
Fleshy and tasty fillets of anchovies, which have been fished along the coasts of the Adriatic Sea. They are hand processed and preserved in the organic extra virgin olive oil. The oil is exclusively extracted from olives collected from certified crops; organic oil helps enhancing the value and taste of an excellent quality raw material.
The accurate wrought of the best fillets of anchovies from the Mediterranean Sea, the combination of the spices and the thorough dosage of the ingredients make this product a singular culinary specialty. Indeed, the secret is the sauce, whose recipe is so precious that has never been written by hand, only orally passed to the firstborn of the family, for five generations. Each ingredient is hand worked, respecting the craftmanship and the tradition.
Coasts overlooking the sea, small villages and wonderful intense Mediterranean colors: this is the Levante Ligure.
The pleasant scent is given by the green cultivations of basil, which are carefully harvested to create the best Genoese pesto in the area. The name indicates the method of procedure, or the pounding of the leaves and other ingredients, such as garlic, in the traditional marble mortar, using the “pestellu” of wood. The protagonist is therefore only one: the basil, from the Latin Ocimum Basilicum that is “Profumo Regale”.
Extra virgin olive oil, pine nuts and grated cheese are added to these ingredients. A perfect match with the trofiette, the Ligurian artisan pasta. Born from the skilled hands of Ligurian women who created stretched and twisted small gnocchi with durum wheat flour and water.
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