Among the typical specialties of the Liguria region, trofie stand out in particular in their historic combination with pesto: in reality, however, there are also trofie prepared from a mixture of chestnuts, which are then seasoned with a special walnut sauce . The trofie owe their name to the Ligurian dialect and, in particular, to the verb strufuggiare, which would mean "to rub": in fact, to prepare them, it is necessary to make a gesture with the hand to be able to give them that typical curled shape, causing the dough to rub on the work surface. According to others, however, the term trophy can be traced back to the Greek trophe, which indicates nutrition.