Corzetti

Italian pasta from Liguria

Corzetti (also known as croxetti) are a type of pasta originating from the Liguria region in Italy. This pasta is known for its distinctive shape and decorative patterns, which are traditionally embossed using a wooden stamp.

History

Corzetti have a long history dating back to the Middle Ages. They were originally made by noble families in Liguria and were often used to display family crests or other symbols of significance. The embossed designs on corzetti were not only decorative but also served to help the pasta hold onto sauces better.

Preparation

Corzetti are typically made from a simple dough of flour, water, and sometimes egg. The dough is rolled out and cut into small, round discs. These discs are then pressed with a wooden stamp to create intricate designs on both sides. The stamps used for corzetti are often hand-carved and can be customized with various patterns, including family crests, geometric shapes, or floral motifs.

Cooking and Serving

Croxetti pasta with embossed design

Corzetti are usually cooked in boiling salted water until they are al dente. They are often served with a variety of sauces, which can include simple pesto, butter and sage, or more elaborate meat-based sauces. The embossed patterns on the pasta help to trap the sauce, enhancing the flavor of the dish.

Cultural Significance

In Liguria, corzetti are more than just a type of pasta; they are a symbol of regional identity and culinary tradition. The art of making corzetti has been passed down through generations, and the pasta is often featured in local festivals and celebrations. The use of personalized stamps reflects the importance of family heritage and pride in Ligurian culture.

Related pages

• Pasta
• Italian cuisine
• Liguria
• Pesto