A dish that tastes of sunshine
Eoliana
Eoliana
We wanted a dish that tells the story of who we are, the land we come from, and the sun that nourishes it. To do this, we started from flavors we know well: we combined them, crushed them, and blended them until we created a sauce that tastes of the Mediterranean. Then we tossed trofie made from legume flour, added a ladle of sautéed vegetables, and finished with a shower of chopped almonds.
We wanted a dish that tells the story of who we are, the land we come from, and the sun that nourishes it. To do this, we started from flavors we know well: we combined them, crushed them, and blended them until we created a sauce that tastes of the Mediterranean. Then we tossed trofie made from legume flour, added a ladle of sautéed vegetables, and finished with a shower of chopped almonds.
The ingredients
Trofie with legume flour
More than a pasta shape, it's a regional emblem. To ensure authenticity, we source it from a historic Ligurian pasta maker, but with an extra twist: legume flour. Always tasty, easy to eat, and perfect even for the little ones.
Spicy Mediterranean Pesto with Capers, Basil and Grana Padano DOP
What happens when we combine Italian tomatoes, almonds, Grana Padano DOP, Genovese DOP basil, capers, rosemary, Taggiasca olives, garlic and chili pepper? A true explosion of Mediterranean flavors!
Sautéed vegetables
Zucchini, carrots, eggplants and red bell pepper, sautéed together and seasoned with extra-virgin olive oil (EVO), garlic, salt and ground black pepper. Versatile and tasty, they add freshness and color to your pasta, delivering a riot of flavors in every bite.
