Typical dish of Genoa
Trofie al pesto
Trofie al pesto arrive at the table as a small tangle of short, twisted pasta, gleaming with an intense green sheen. Pesto alla genovese coats each spiral with the aroma of fresh basil, delicate garlic, and fruity Ligurian olive oil, while pine nuts and Parmigiano add roundness and depth. The texture is soft yet springy, with the sauce clinging perfectly to the pasta. It is the quintessential first course of Ligurian cuisine, simple and aromatic.
Season: Tutto l'anno€8–14
Why it matters
For Genoa and all of Liguria, trofie al pesto are much more than a recipe: they represent the gastronomic identity of the region. They bring together the area’s symbolic ingredients—Genoese basil, Ligurian olive oil, and pine nuts—and tell the story of a cuisine that is simple yet full of character.
Origin story
Trofie are a traditional pasta from the Ligurian Riviera, especially widespread between Genoa and the eastern coast since the Middle Ages. Pesto alla genovese, documented as early as the 19th century, evolved from ancient sauces crushed in a mortar. Over time, the pairing of trofie and pesto became the most iconic combination in Genoese cuisine.
Typical ingredients
trofiebasilico genovesepinoliaglioParmigiano Reggianoolio extravergine d'oliva ligure
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