Corzetti or Croxetti Pasta from Liguria.

Corzetti or Croxetti Pasta from Liguria.

Corzetti or croxetti is a unique kind of pasta from Liguria, in North-west Italy. This pasta originated in Liguria. However, it is also eaten just across the border with Piedmont, in Alessandria province and in Emilia-Romagna, where it is called crosetti.  

Dried Corzetti or Croxetti pasta from Liguria.

2 types of Corzetti or Croxetti.

Actually, there are two types of corzetti or croxetti in Liguria. One type comes from the Val Polcevera, a valley that runs from the region’s capital Genova up into the mountains behind the city. Known as  corzetti valpolceveraschi, this pasta is circles of pasta dough which are twisted into an ‘8’shape. The other type of corzetti is flat round pasta medallions embossed with an emblem or design. Corzetti which have been ‘printed’ are called corzétti stanpæ or corzetti del Levante.This type of corzetti originated in the Varese Ligure area in the province of Spezia.

Stamped or printed corzetti.

In Italian, corzetti del Levante are described as ‘printed’ or ‘stamped’ because the decoration on these small circles of pasta is done with a wooden mold or stamp with 2 designs carved into it (one for each side of the pasta medallion). Some believe that the reason for the designs was to help the sauce cling better to the pasta.

Corzetti or Croxetti pasta stamps
Corzetti or Croxetti pasta stamps (photo by kind permission of Florentine Touch, Tuscany)

Even today, there are some artisan shops in the historical center of Genoa where there are craftsmen who still make these molds. In addition to the handicraft production, there is also an industrial production of corzetti which is normally carried out using ravioli machines with bronze dies.

florentine touch corzetti or cruxetti stamps
Corzetti or cruxetti stamps from Florentine Touch, Tuscany

A little corzetti or croxetti history.

Historically this pasta dates back to the Middle Ages. Some food historians believe the name derives from the crozetto a 14th century Genoan coin. Both the crozetto and corzetti pasta medallions traditionally had a cross on one side. So, both names most probably also come from the Latin word ‘crux’ meaning cross.

During the Renaissance, noble families had their cooks stamp the pasta circles with a mold that depicted their coat of arms. This mold was handed down from generation to generation and was a gift that a father-in-law made to his daughter-in-law at the time of her wedding.

Dried Corzetti or Croxetti pasta from Liguria

Corzetti as wedding favours!

Nowadays, the noble coat of arms have been replaced by other designs. Handmade corzetti or croxetti  usually have a different design on each side of the pasta medallion. One side has a simple design and the other a more intricate one.The designs can be a cross, a regional coat of arms or the pasta maker’s trademark. More modern designs such as a palm trees or a sailboat or fruit are also popular. It is traditional to give this pasta as wedding favours or to mark a special occasion. When this happens, the family will order the mold or stamp with the design of their choice and then make the pasta at home! These designs often include the initials of the newly-weds.

Corzetti or Croxetti pasta with tocco di carne genovese sauce
Corzetti or Croxetti pasta with tocco di carne genovese sauce

I have long wanted to try this pasta and even ordered some corzetti stamps online. Unfortunately, my stamps got lost when we did some renovation work in our house and I haven’t been able to find them. Recently, a friend gave me 2 packets of dried corzetti. I served the first one in a Ligurian recipe called ‘al tocco di carne’, meaning meat sauce. Tocco is the local dialect word for sauce. This very tasty recipe involves slow cooking a piece of beef in a tomato, wine and stock sauce with porcini mushrooms. The sauce is then served with the corzetti and the beef eaten separately as a main course! It was delicious! As was the pasta. (recipe coming very soon)

Corzetti or Croxetti pasta stamp
Corzetti or Croxetti pasta stamp from Florentine Touch, Tuscany

Traditional corzetti or croxetti recipes.

Other typical Ligurian recipes for corzetti or croxetti include serving them with pesto genovese, a walnut or pine nut sauce, a mushroom sauce called tocco dei funzi or a light cream sauce. Corzetti are also often served very simply with olive oil, pine nuts and fresh marjoram. I am planning to order some more corzetti stamps because I am dying to make this pasta myself. In the meantime, I still have another packet of dried corzetti. I am looking forward to serving them in one of the recipes I mentioned before.

If you’d like to watch corzetti being made, check out this video from Pasta Grannies. Both corzetti or croxetti pasta and the wooden pasta stamps are for sale online, even outside of Italy. I am planning to buy mine from a family run company of woodcarvers in Tuscany called Florentine touch. They make beautiful corzetti stamps and ship overseas too! I’m even thinking of ordering a stamp with The Pasta Project engraved in it!

So, why not give this pasta a try or buy a stamp and make it yourself?

Corzetti or Croxetti pasta with genovese sauce 'tocco di carne'
Croxetti pasta with genovese sauce ‘tocco di carne’
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