Genoa, Liguria
Pesto Genovese is Liguria in a mortar. Seven ingredients, no more: fresh basil from Pra, pine nuts, garlic, Parmigiano-Reggiano, Pecorino Fiore Sardo, Ligurian olive oil, and salt. Pounded by hand in a marble mortar, never blended -- the Genoese insist that the blade bruises the basil.
The trofie are hand-rolled twists of pasta, traditionally made without eggs, born in the fishing villages of the Ligurian coast. Their twisted shape traps the raw, vibrant pesto in every crevice.
At Maestri, we pair them the way Genoa intended. The pesto is never heated -- the warmth of the pasta is all it needs. Close your eyes and you are on the Italian Riviera.
Trofie
Pasta
Pine nuts
Topping
Burratina
Topping
Olive Taggiasche
Topping
This is how we love it.
But at Maestri, your pasta, your sauce, your way.
Select your region to discover your nearest restaurant.
Taste our pasta and feel the love.
