{"id":559,"date":"2024-08-03T15:24:15","date_gmt":"2024-08-03T15:24:15","guid":{"rendered":"https:\/\/ghalassio.com\/magazine\/?p=559"},"modified":"2025-02-25T12:43:02","modified_gmt":"2025-02-25T12:43:02","slug":"trofie-e-pesto","status":"publish","type":"post","link":"https:\/\/ghalassio.com\/magazine\/trofie-e-pesto\/","title":{"rendered":"Trofie e pesto\u00a0"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Esiste qualcosa di pi\u00f9 tipicamente ligure?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019uno chiama le altre, la coppia preferita con cui condividere la tavola, non solo per la nostra regione costiera.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ricco di sapore e profumo, il pesto \u00e8 famoso nel mondo: ha una storia affascinante che risale a secoli fa. Deriva infatti da un\u2019antica pratica ligure di pestare erbe aromatiche con un mortaio per arricchire il sapore delle pietanze pi\u00f9 semplici.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Secondo le testimonianze, nasce nel XIX secolo: la prima ricetta scritta del pesto alla genovese appare nell\u2019Ottocento, ma \u00e8 debitrice di salse pestate pi\u00f9 antiche come l\u2019agliata (una versione ligure dell\u2019agliata classica a base d\u2019aglio e noci) e il pistou francese. Tradizionalmente, il pesto genovese si compone di sette ingredienti: basilico di Pra\u2019, foglie giovani di basilico provenienti dalle coltivazioni sulle alture del quartiere genovese di Pra\u2019, olio extra vergine di oliva della Riviera Ligure, dal sapore delicato e non molto fruttato, aglio, pinoli, Parmigiano Reggiano e Fiore Sardo e sale grosso.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/ghalassio.com\/magazine\/wp-content\/uploads\/IMG_8281-1-1024x681.png\" alt=\"\" class=\"wp-image-562\" srcset=\"https:\/\/ghalassio.com\/magazine\/wp-content\/uploads\/IMG_8281-1-1024x681.png 1024w, https:\/\/ghalassio.com\/magazine\/wp-content\/uploads\/IMG_8281-1-300x200.png 300w, https:\/\/ghalassio.com\/magazine\/wp-content\/uploads\/IMG_8281-1-768x511.png 768w, https:\/\/ghalassio.com\/magazine\/wp-content\/uploads\/IMG_8281-1-1536x1022.png 1536w, https:\/\/ghalassio.com\/magazine\/wp-content\/uploads\/IMG_8281-1-2048x1363.png 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Il nome pesto deriva proprio dall\u2019azione di pestare gli ingredienti nel mortaio. Le trofie sono la pasta fresca, di forma riccioluta e irregolare, tradizionalmente associata al celebre pesto genovese. Le trofie hanno origini nel territorio che si affaccia sul Golfo Paradiso, tra i comuni di Sori, Avegno, Recco e Camogli. Inizialmente erano preparate in casa. Circa cinquant\u2019anni fa, alcuni commercianti della zona decisero di estendere il loro commercio anche verso Genova, dove invece il termine \u201ctrofie\u201d indicava solo gli gnocchi. Le trofie ebbero successo e iniziarono a diffondersi velocemente.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nel Dopoguerra, Recco divenne la capitale gastronomica della Riviera di Levante, e le trofie acquisirono il nome di \u201ctrofiette di Recco\u201d. La successiva produzione in forma secca ha contribuito alla diffusione mondiale delle trofie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esiste qualcosa di pi\u00f9 tipicamente ligure? L\u2019uno chiama le altre, la coppia preferita con cui condividere la tavola, non solo per la nostra regione costiera.&nbsp; Ricco di sapore e profumo, il pesto \u00e8 famoso nel mondo: ha una storia affascinante che risale a secoli fa. Deriva infatti da un\u2019antica pratica ligure di pestare erbe aromatiche [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":563,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1,5],"tags":[9],"class_list":["post-559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-stories","category-taste","tag-homepage"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Trofie e pesto\u00a0 - Grand Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ghalassio.com\/magazine\/trofie-e-pesto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trofie e pesto\u00a0 - Grand Stories\" \/>\n<meta property=\"og:description\" content=\"Esiste qualcosa di pi\u00f9 tipicamente ligure? L\u2019uno chiama le altre, la coppia preferita con cui condividere la tavola, non solo per la nostra regione costiera.&nbsp; Ricco di sapore e profumo, il pesto \u00e8 famoso nel mondo: ha una storia affascinante che risale a secoli fa. 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