Trenette
From Wikipedia, the free encyclopedia
Trenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria. They are essentially the same as the pasta known as linguine elsewhere in Italy.
Trenette are the most traditional form of pasta served with pesto alla genovese, a dish known as trenette al pesto, which often also includes potatoes and green beans boiled in the same water.
[edit] Bibliography
- Vincenzo Buonassisi, Il Nuovo Codice della Pasta, Rizzoli, 1985, ISBN 88-17-11038-8
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