Retired dairy farmer Cicci, from the mountains of Ligura, shares her recipe for trofie using a mixture of chestnut and wheat flour. They’re a kind of twisted ‘C’ shape and an excellent vehicle for the parsley pesto. You can find chestnut flour online – it doesn’t have a long shelf life but it freezes well.

For the parsley pesto:
60g flat leaf parsley, blanched, squeezed dry
4 tablespoons Italian pine nuts
1 garlic clove
50g grated parmigiano cheese (or pecorino sardo)
2 tablespoons extra virgin olive oil (or to taste)
4 tablespoons single cream (optional)
More grated parmigiano cheese to serve.

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