One pasta and two toppings, so with just one delivery you have two dishes ready, quick and easy to prepare. The 400-gram tub of fresh trofie pasta is the equivalent of two generous portions. This Ligurian pasta cooks in just a few minutes and is seasoned cold with Genovese pesto or Portofino sauce, so you don't even have to stand around heating the sauce.

Both pesto genovese and Portofino sauce are fresh ready-made sauces, and are the same ones we serve every day in our typical trattoria in Genoa, Cavour modo21.

Trofie pasta originates from Golfo Paradiso, an area of the Riviera di Levante bordering the metropolitan area of Genoa: it is a pasta format resembling shavings that until a few decades ago was only produced by hand and in fact was known practically only to locals; fortunately a special machine was then developed that produces them by hand and so we can enjoy them even those of us who do not live in Recco or Sori (the two municipalities that dispute the paternity of trofie).

We imagine that pesto genovese needs no introduction, but it certainly doesn't hurt to have a quick review to avoid mistakes. Genovese pesto is a sauce made by whisking (formerly pounding) together Genovese basil, garlic, grated cheese, pine nuts, oil, and salt; each Genovese person has their own recipe based on family preferences for cheese and proportions of ingredients, but all agree that it is a process that should be done raw, fire is forbidden at every step because heat damages the delicate aromas of the basil. So when you take your jar out of the fridge to season your trofie avoid cooking it, the heat of the pasta is enough. Also Portofino sauce should not be heated even though the ingredients include tomato because it is made by combining tomato with Genovese pesto anyway.