Trofiette with pesto from Trattoria C’Era Una Volta in Genoa.
This pasta, called trofiette (or trofie or trofiette di Recco), is one of the most classic to accompany Genoese pesto.
As you can see from the photo, the pesto in question is, as they say, “accomodato” with boiled potatoes and green beans.

The dish was tasted at the C’era una Volta restaurant, in the alleys of Genoa (page Facebook and review TripAdvisor)

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Photo taken with Canon EOS M100 and lens Canon EF-M 22.

The shape of the pasta is given by the peculiar curled character in the shape of a carpenter's shavings, called risso da banché. The shape and size, rather small, of a trofie are important factors for its organoleptic qualities. Trofie have an unmistakable shape, what is locally called "intursoeia" is the characteristic twisting of the central part that ends with two tapered appendages, the shape can be compared to that of the corkscrew spiral.
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