Trofie al pomodoro con muggine affumicato e bottarga
Sardinian Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other comuni in the area.
This pasta shape was not so common in Genoa until the mid-20th century, though the term trofie was already in use here and referred to gnocchi as a whole: Genoese trofie was traditionally made with either wheat or chestnut flour and, from the beginning of the 19th century, with the addition of potatoes also.
Today trofie is a staple of modern Ligurian cuisine and it also comes in a small version called trofiette in Italy. You can eat it a Cabras Corso Italia 34.