Hubbry Logo
CorzettiCorzettiMain
Open search
Corzetti
Community hub
Corzetti
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Corzetti
Corzetti
Corzetti
View on Wikipedia
from Wikipedia

Corzetti
Corzetti showing the manufacturer's stamp
Alternative namesCroset (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[1]
TypePasta
Place of originItaly
Region or stateLiguria
  •   Media: Corzetti

Corzetti or croxetti (Ligurian: [kur'zetˑi] or [kru'ʒetˑi]) are a type of pasta typical of the Ligurian cuisine of northwest Italy, and also traditional in the area of Novi Ligure just across the border with Piedmont, in the province of Alessandria. Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages.[2] The name itself derives from a 14th-century Genoan coin, the corzetto.[1]

There are different types of corzetti. Those from the Val Polcevera, one of the principal valleys of the area of Genoa, are made in a figure eight shape. Elsewhere corzetti stampæ (Ligurian: [kur'zetˑi staŋˈpɛː]; 'pressed' or 'stamped' corzetti) are found. These are small, thin rounds of pasta that are given an embossed decoration using a special wooden hand-tool. The embossing helps the pasta to hold its sauce better.[1] A pasta with a similar name can also be found in neighbouring Piedmont, but its shape is more akin to that of orecchiette.[1]

Corzetti are still produced in small batches near Genoa. In the past they were made by local peasants and used by aristocratic families as a display of wealth and status.[3][4]

Description

[edit]

Sheets of pasta are stamped and cut into circles approximately 4 centimetres (1+1⁄2 inches) in diameter from flat pasta sheets with a mold to create the distinctive patterns. The combination mold/cutter may be made of hand-carved wood[2] or a bronze die.[5] The stamping may be done by hand or by machine, with the hand-stamped versions being more elaborate.[2] The detail forms ridges that allow sauce to cling and add flavor.[2]

The pasta typically has patterns on both sides, with an intricate design on one side and a simpler pattern on the other. Whereas they once featured a family coat of arms, the fancier side now features a regional coat of arms or the maker's trademark. Typical symbols on the other side are a cross (from which the name croxetti derives), fruit, family initials,[2] mortar and pestle, sunsets, sailboats, or palm trees.[3] In Italy they may be used as wedding favors[2] or for other events, in which case an artisan craftsman is commissioned to make the die for people to prepare the pasta at home.[5]

Preparation

[edit]

A pasta dough is made using flour, water and salt[6] and rolled out into a sheet. The pasta is cut into rounds that are stamped to form the embossed relief, and left to dry for a while. Corzetti are usually served with a simple meat or mushroom sauce (the latter called tocco de funzi in Genoese), pesto,[3] pine nut[5] or walnut sauce, fish sauce, or light cream sauce.[7]

See also

[edit]

Media related to Corzetti at Wikimedia Commons

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Corzetti

View on Grokipedia
from Grokipedia
Corzetti is a traditional Ligurian from , typically made from a simple of flour, water, , and salt, formed into flat, round discs about 2.5 inches in and embossed with intricate designs using hand-carved wooden stamps to enhance sauce adhesion and add decoration. Originating in the , corzetti—also known as croxetti, curzetti, or corzétti stanpæ depending on local dialects—likely derives its name from the 14th-century Genoese called a crozetto, with early forms mimicking to symbolize wealth among nobility. During the , affluent families in and nearby regions like Piedmont's province commissioned custom stamps bearing coats of arms or symbols, serving the at banquets to display status and later passing the tools as wedding heirlooms. Two main varieties exist: the stamped corzetti del Levante from eastern , prized for their ornate medallions, and the simpler twisted corzetti valpolceveraschi from the Val Polcevera area, though the embossed form remains the most iconic. Traditionally paired with light sauces such as walnut pesto, with pine nuts, or meat ragù (tocco di carne), corzetti's ridged surface captures flavors effectively, and it continues to be handmade by artisans in while also produced industrially.

History and Origins

Medieval Beginnings

Corzetti, a distinctive fresh shape, emerged in medieval , the northwestern coastal region of bordering , during the 13th and 14th centuries. This area, centered around and extending to locales like Varese Ligure in the province of Spezia, fostered the development of corzetti as a local specialty among affluent communities. Historical accounts trace its creation to the use of simple embossing tools, reflecting the socioeconomic context of the where pasta production was labor-intensive and often reserved for wealthier households capable of affording specialized kitchen implements. One of the earliest documented references to a pasta resembling corzetti appears in the Liber de Coquina, a 14th-century Latin from . In this text, "croseti" are described as small, round, and oblong pieces of leavened , thumb-sized and made concave by pressing with a finger, then boiled and served with cheese and spices. The recipe uses leavened and finger-pressing, differing from the unleavened and stamping of traditional corzetti, but it represents an early example of shaped in medieval . According to tradition, the pasta's initial form involved pressing with metal coins or rudimentary stamps, a practice symbolizing prosperity in medieval society. Food historians suggest that corzetti derived its name from the Genovino d'oro, a 13th-century Genoese featuring a (known as a "crozetto" for its cross design), which noble families reportedly used to imprint designs onto the , evoking and status. This embossing method allowed for , such as family emblems, distinguishing corzetti from simpler peasant pastas and tying it to the opulent households of Genoese . By the , corzetti featured prominently in records associated with affluent Genoese settings, where it served as a dish for banquets and celebrations. Archival references to coin-imprinted in 14th-century Ligurian contexts illustrate its role in displaying and affluence, predating more elaborate customs but laying the groundwork for such traditions among the . This socioeconomic embedding positioned corzetti as more than sustenance—it was a marker of refined dining in a pivotal to medieval and .

Naming and Evolution

The name "corzetti" derives from the Genovino d'oro, a 13th-century Genoese featuring a design (referred to as a "crozetto" or "corzetto"), which the emulated in its early forms according to food historians. Traditionally pressed using actual coins like the Genovino d'oro in simple disc forms for elite medieval banquets, corzetti evolved during the into more elaborate creations. By this period, wooden stamps replaced coins, allowing for intricate embossings that incorporated heraldic symbols, family coats of arms, or allegorical motifs, often customized for noble households and passed down as heirlooms or wedding gifts. In the 19th and 20th centuries, corzetti experienced a revival within Ligurian home cooking traditions, shifting from aristocratic exclusivity to everyday family preparation amid Italy's unification and rural culinary preservation efforts. Spelling variations such as "croxetti," "curzetti," "crosetti," or even "corzets" emerged due to regional Ligurian dialects, reflecting local phonetic differences in the hinterland versus coastal areas. Italian migration in the 20th century further influenced these names abroad, but modern Italian cuisine has standardized "corzetti" for broader recognition while retaining dialectal diversity in Liguria.

Physical Characteristics

Shape and Dimensions

Corzetti pasta is characterized by its flat, round medallion shape, which resembles ancient coins and gives it a distinctive, elegant appearance. Individual pieces are typically 4 to 6 cm in diameter, allowing for a balanced bite size that holds sauces effectively. The pasta's thickness generally ranges from 1 to 2 mm, resulting in a tender yet sturdy texture that prevents breaking during cooking while ensuring even al dente doneness. A key structural feature is the central embossed design, which forms subtle ridges to enhance sauce adhesion without altering the overall smooth edges of the medallion. These stamps typically emboss intricate designs on both sides of the pasta disc. This contrasts with similar flat pastas like farfalle, which features a pinched, bow-tie form rather than corzetti's uniform circular profile achieved through stamping.

Embossing and Designs

Corzetti pasta is traditionally embossed using hand-carved wooden stamps known as tavoletta, which imprint intricate designs onto the flattened discs. These stamps, typically crafted from woods such as , , or and finished with or to prevent sticking, consist of two parts: a base that cuts the shape and embosses one side, and a top that presses the motif into the other side of the . The process draws from medieval techniques, where designs often reflected noble , including family crests (scudi) and symbols of status used by affluent Genoese families during the . Common motifs on corzetti stamps include floral patterns such as daisies, palm trees, or the Florentine giglio, geometric shapes like stars and snowflakes, and heraldic elements including crosses—often Crusader-inspired—and regional symbols like Ligurian coats of arms or maritime icons such as octopuses. These designs, echoing the embossed patterns on 13th- and 14th-century Genovese coins like the genovino d'oro, served both decorative and identificatory purposes for noble households. Eight-pointed and Christian crosses appear frequently, symbolizing protection and faith in medieval Ligurian culture. Beyond aesthetics, the embossing provides a functional benefit by increasing the pasta's surface area, allowing sauces to adhere more effectively without impacting cooking time. The raised and indented patterns create texture that traps pestos, ragùs, or herb-based dressings traditional to cuisine. The craft of stamp-making remains preserved in through a handful of artisans, such as Franco Casoni in and Filippo Romagnoli in Tuscany's Casentino region, who continue multi-generational traditions dating to the early . These workshops, often family-run, produce custom stamps that maintain historical authenticity, with examples available in Genoa's artisan shops and online from specialists like Florentine Touch. Efforts to sustain this labor-intensive art form highlight its role in safeguarding culinary heritage amid modern industrial alternatives.

Ingredients and Composition

Traditional Dough Recipe

The traditional dough for corzetti pasta, originating from , relies on simple, rustic ingredients to create a sturdy yet pliable base suitable for stamping. Primary components include durum wheat flour known as semola rimacinata, , and occasionally a small amount of to enhance elasticity during . A standard formulation uses approximately 400 grams of semola rimacinata or a blend of and plain flour to 200 milliliters of , plus a pinch of salt and optionally 1 of extra-virgin . The ingredients are combined on a work surface or in a mixer, then kneaded vigorously for 8-10 minutes until the dough achieves a firm, smooth, and non-sticky consistency that springs back when pressed. This eggless composition sets the Ligurian corzetti dough apart from richer, egg-enriched varieties like , emphasizing its humble, medieval roots tied to local milling traditions. Once kneaded, the dough is formed into a , wrapped in or a damp cloth, and allowed to rest at for about 30 minutes; this step relaxes the network, improving workability and preventing cracking during shaping.

Regional Variations in Ingredients

In coastal regions like , corzetti dough frequently incorporates extra-virgin , which imparts a richer, more elastic texture to the and leverages the area's abundant production. This addition, typically about one teaspoon per 400 grams of , helps the dough bind smoothly and enhances its compatibility with Ligurian sauces such as . In inland areas such as Val Polcevera, the dough shifts to a simpler composition, relying primarily on , water, and a pinch of salt, often omitting oil and featuring simple or egg-inclusive compositions suited to local agrarian resources. Recipes for the Val Polcevera variation may include eggs in some traditional preparations, adding to the dough's pliability. Some inland recipes further adapt by blending in —up to 20% of the total weight—for a subtle nutty flavor, drawing from Liguria's historic chestnut harvests in the Apennine foothills. Local agriculture influences these ingredient choices, with coastal proximity to groves enabling oil's inclusion for hydration and flavor. Traditional tweaks, such as opting for finely milled tipo 00 flour over coarser semola in urban Genoese preparations, yield a silkier texture without altering the base recipe's simplicity. Modern health-oriented adaptations occasionally substitute partial amounts of or whole-grain flours to boost nutritional value, though these remain secondary to time-honored regional formulas.

Preparation Methods

Dough Preparation

The preparation of corzetti dough traditionally employs the well method on a wooden board to ensure even incorporation of ingredients and avoid lumps. Sifted , typically tipo 00 or a blend with semola, is mounded on the board with a deep well formed in the center. A pinch of salt, lukewarm water—or a of water and in some variations—is gradually poured into the well and mixed with a , drawing in flour from the edges until a shaggy begins to form. This slow incorporation prevents uneven hydration and promotes a uniform consistency. Once the mixture holds together, it is turned out and vigorously by hand for 10 to 15 minutes. The kneading process develops the network, transforming the into a smooth, elastic ball that springs back when poked. A key test for readiness involves stretching a small portion thinly; if it extends without tearing or forming holes, the is sufficiently developed. Ingredient ratios, such as approximately 200 grams of to 100 milliliters of , guide this stage but may be adjusted slightly based on flour absorbency. After , the is covered with a damp cloth or and rested at for 30 minutes to 1 hour. This rest allows the strands to relax, improving workability during later rolling, while the covering prevents surface drying in Liguria's often humid coastal air. In such climates, slight reductions in liquid during mixing help maintain an ideal non-sticky texture without over-flouring, which could toughen the final .

Cutting and Stamping Techniques

The process of forming corzetti begins with rolling the rested into thin sheets, typically to a thickness of 1-2 mm, using a traditional mattarello (a long wooden ) or a machine set to a semi-thin setting, such as 4 or 5 on models like the Atlas. This thickness allows the dough to be pliable yet sturdy enough to withstand stamping without excessive thinning. Dusting the work surface and dough lightly with prevents sticking during rolling, and the sheets should be covered to avoid drying out. Once rolled, circles are cut from the sheets using a 5-6 cm round cutter, the hollow cutting side of a corzetti stamp, or even the rim of a in simpler setups, ensuring clean, even edges by pressing and twisting gently. Scraps can be re-rolled to maximize yield, though this should be done sparingly to maintain quality. The cut circles, approximately 5 cm in traditionally, are then placed onto the base of a two-piece wooden corzetti stamp, which features intricate designs on both sides. Stamping involves positioning the dough circle between the patterned surfaces of the stamp and pressing firmly with the handle, often with a slight twist, to emboss designs lightly on both sides, creating the characteristic medallion shape. The stamps, traditionally carved from woods like or by Ligurian artisans, must be floured to avoid adhesion, and pressure should be even to prevent over-stamping, which can cause tears or distortion in the delicate . After stamping, the corzetti are arranged in a single layer on a - or semolina-dusted tray and allowed to dry briefly for 10-20 minutes to set the embossed shapes and prevent sticking during storage or cooking. For storage, uncooked corzetti can be frozen on a until solid, then transferred to airtight bags for up to three months, or kept refrigerated for a day if dusted generously to avoid clumping; handling frozen pieces requires care to prevent snapping. Common pitfalls include insufficient flouring leading to sticking, or rolling too thinly beforehand, which exacerbates tearing during stamping—adjusting by resting the longer, as noted in prior preparation steps, can mitigate these issues.

Culinary Applications

Traditional Pairings and Sauces

Corzetti is traditionally cooked by boiling in abundant salted water for 3 to 5 minutes until , a short time necessitated by the pasta's thin profile. Among classic Ligurian accompaniments, pesto alla genovese offers a herb-infused simplicity, featuring fresh , pine nuts, , Parmigiano-Reggiano, and extra-virgin , which coats the pasta's surface evenly. This basil-based sauce, originating from , highlights the pasta's delicate texture without overwhelming it. Another traditional sauce is a made with fresh , pine nuts, walnuts, , breadcrumbs, Parmigiano-Reggiano, and , providing a fragrant, nutty complement that adheres to the embossed ridges and reflects Ligurian traditions. In coastal regions of , walnut sauce (salsa di noci) is a prevalent pairing, prepared by blending shelled walnuts, , breadcrumbs, Parmigiano-Reggiano, and into a creamy that adheres well to the embossed ridges. The sauce's nutty richness complements the pasta's neutrality, evoking the area's historic reliance on local nuts and . Inland Ligurian preparations often incorporate heartier options, such as rabbit ragù, a slow-cooked sauce of rabbit meat simmered with , onions, , and , providing a subtle gamey depth. Mushroom sauces, featuring wild porcini or field mushrooms sautéed with , , and , offer an earthy alternative suited to the region's forested interiors. Standard portions consist of 100-150 grams of dried per person, though fresh versions may vary slightly in yield; the is lightly tossed with post-draining to allow the embossed designs to capture and hold the flavors effectively.

Modern Adaptations and Serving Suggestions

In contemporary home kitchens, the preparation of corzetti has been simplified by the availability of electric machines, such as the Atlas electric models introduced in the early 2000s, which allow for efficient rolling to the required thinness before manual stamping with traditional wooden tools. These devices, combined with readily accessible corzetti stamps from brands like Romagnoli, enable enthusiasts to replicate the pasta's embossed medallions without relying solely on handmade methods. Fusion adaptations have expanded corzetti's appeal beyond , incorporating international influences while preserving its coin-like shape for adhesion. In U.S. , corzetti is often paired with dishes like pan-seared in a garlic-lemon reminiscent of shrimp scampi, enhanced with Taggiasca olives for a briny contrast. Vegan variations substitute traditional s with plant-based alternatives, such as and , using eggless made from durum and water to maintain authenticity. These adaptations highlight corzetti's versatility, briefly nodding to classic Ligurian s while innovating for dietary preferences. Gourmet presentations elevate corzetti as sophisticated appetizers or cold dishes, often drizzled with to accentuate its earthy notes. For instance, lobster-filled corzetti served in a black sauce with and oil offers a luxurious starter, where the embossed surfaces capture the rich emulsion. In salad form, chilled corzetti tossed with peas, mint, zest, and extra-virgin provides a refreshing cold presentation, ideal for summer gatherings, with the pasta's designs adding visual appeal amid fresh greens. Another variation features corzetti with roasted eggplant, cherry tomatoes, and walnuts, served as a vibrant appetizer that balances herbaceous flavors. Commercial availability has made corzetti more accessible through pre-made, shelf-stable dried versions from Italian producers. Brands like Anfosso offer medallion-shaped, embossed croxetti from durum wheat semolina, packaged in 500g units for easy storage and cooking, retaining the traditional Ligurian form with stamped designs. Similarly, Alta Valle Scrivia's 500g packs, available via retailers like , provide high-quality dried corzetti suitable for quick gourmet preparations. These products are shaped, stamped, and air-dried to preserve the pasta's form during , facilitating modern home and restaurant use.

Cultural and Regional Significance

Symbolism Among Nobility

Among the Genoan nobility in the , corzetti functioned as a prominent , comparable in prestige to ornate silverware, due to the labor-intensive process of stamping each piece with intricate designs that underscored the host's affluence and social standing. Noble families commissioned custom wooden stamps, often featuring family crests, mottos, or heraldic symbols, which were pressed into the fresh dough during preparation for banquets, transforming the dish into a display of lineage and . This practice highlighted the aristocracy's control over culinary presentation, where the embossed medallions served not only as food but as subtle assertions of power amid elite gatherings. Historical records from the Genoan State Archive document corzetti's role in 14th-century aristocratic , notably at a lavish in 1362 honoring the King of during his visit to , where the was served as a luxurious centerpiece for dignitaries. This event, as attested in historical records, exemplifies how corzetti embodied opulence, with the stamped designs reinforcing the republic's maritime prestige and the hosting families' elite connections. Period texts, including archival notations from such feasts, portray corzetti as an emblematic dish reserved for high-profile occasions, reserved for and foreign envoys to convey refinement and abundance. The symbolic significance of corzetti persisted into the , when the custom of personalized stamps reached its height among Ligurian elites, but began to wane thereafter as pasta-making techniques proliferated beyond aristocratic kitchens, democratizing the craft and diminishing its exclusivity as a heraldic tool. By the post-Renaissance era, while the retained regional popularity, of embossing family crests for status display faded, evolving into a more accessible culinary tradition rather than a marker of noble privilege.

Role in Ligurian Cuisine and Traditions

Corzetti holds a prominent place in contemporary food culture as a symbol of regional identity and artisanal heritage, often prepared by families to preserve ancient techniques passed down through generations. In eastern , households traditionally craft this stamped at home using heirloom wooden molds, a practice that persisted into the early before industrial production diminished it. Today, families continue to make corzetti for special occasions, incorporating personalized designs such as initials on the stamps to mark events like weddings, where the pasta is sometimes distributed as favors to guests. This communal preparation reinforces social bonds and connects modern Ligurians to their medieval culinary roots, originally associated with who embossed family crests on the dough. The features prominently in local sagre, or food festivals, that celebrate Ligurian gastronomy and artisan skills. One notable example is the Sagra del Corzetto held annually in Pasturana, a town near the Piedmont-Liguria border, where corzetti is the centerpiece, showcasing both flat disc and hourglass-shaped varieties alongside demonstrations of traditional wooden stamp carving by local craftsmen. These events highlight corzetti's versatility with regional sauces like meat or and sage, drawing communities together to honor cross-border culinary traditions that extend Ligurian influences into adjacent areas. Such festivals not only promote the pasta's historical significance but also support local economies by attracting visitors interested in authentic Italian . Corzetti exemplifies the broader recognition of Ligurian pasta-making as a traditional , listed by Italy's Ministry of Agricultural, Food and Forestry Policies among the region's protected agri-food products. As of November 2025, has received a positive evaluation from UNESCO's technical committee for potential inscription on the List of , pending a final decision in December 2025; this broader acknowledgment highlights the value of artisanal traditions like corzetti in safeguarding manual techniques and cultural narratives. Tourism in increasingly revolves around corzetti through interactive workshops that immerse visitors in the stamping process, fostering appreciation for the region's culinary identity. In areas like Levanto, near the , hands-on classes teach participants to roll dough, cut medallions, and emboss designs using wooden tools, often paired with pesto-making to explore eastern Ligurian flavors. Similarly, in Portovenere and surrounding locales, artisan-led sessions at venues like the allow tourists to create custom-stamped corzetti, blending education with gastronomic experiences that boost local hospitality and preserve the craft for future generations.

References

  1. https://www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2020-04-14/corzetti-pays-tribute-to-italian-heritage/
  2. https://www.the-pasta-project.com/corzetti-or-croxetti-pasta-from-liguria/
  3. https://www.parks.it/parco.beigua/PDF/BiodiversitaPerTuttiGusti_INGL.pdf
  4. https://www.culina-vetus.de/wp-content/uploads/2021/08/Liber-de-Coquina.pdf
  5. https://www.asmallkitcheningenoa.com/corzetti-pasta/
  6. https://adribarrcrocetti.com/main/corzetti-the-intagliatore-of-chiavari/
  7. https://www.the-pasta-project.com/homemade-corzetti-pasta-with-marjoram-pine-nuts/
  8. https://www.ninaspastaproject.com/blog/corzetti
  9. https://www.seriouseats.com/best-tools-homemade-pasta-shapes-7483543
  10. https://www.pestogenovese.com/en/dry-pasta/20-corzetti-500-gr.html
  11. https://www.tagliapasta.com/en/corzetti-molds/142-lily-shaped-stamp-for-making-ligurian-corzetti-pasta.html
  12. https://cortibrothers.com/pages/corzetti-recipe
  13. https://italysegreta.com/one-of-the-last-craftsmen-of-corzetti-pasta-stamps/
  14. https://adribarrcrocetti.com/main/category/corzetti-2/
  15. https://romagnolipastatools.com/corzetti-recipe/
  16. https://blog.giallozafferano.it/cucinarcantando/corzetti/
  17. https://www.oliocarli.it/magazine/ricette/corzetti-liguri
  18. https://blog.giallozafferano.it/cucinaconnene/corzetti-liguri/
  19. https://www.genovatoday.it/cucina/ricetta-corzetti-valpolcevera.html
  20. https://unpodipepe.ca/2020/04/17/corzetti/
  21. https://www.parks.it/prodotti.tipici/Eprodotti.php?reg=7
  22. https://www.greatitalianchefs.com/features/pastas-of-liguria
  23. https://www.localaromas.com/flour-and-water-pasta-recipe/
  24. https://food52.com/story/15912-how-to-make-fresh-pasta-dough-like-a-chef
  25. https://tarasmulticulturaltable.com/corzetti-stampati-ligurian-stamped-pasta/
  26. https://thecookscook.com/article/pasta-in-the-southern-italian-tradition-flour-water-rolled-by-hand
  27. https://pastasocialclub.substack.com/p/corzetti-stampati-an-old-and-regal
  28. https://www.oliocarli.us/magazine/italian-recipes/corzetti-liguri
  29. https://www.deliciousitaly.com/liguria-recipes/croxetti-pasta-and-sauces
  30. https://globalkitchentravels.com/pesto-corzetti-alla-genovese-traditional-pasta-recipes/
  31. https://www.the-pasta-project.com/pesto-pasta-liguria-with-potatoes-and-green-beans/
  32. https://food52.com/recipes/38257-ligurian-corzetti-pasta-with-walnut-sauce
  33. https://www.the-pasta-project.com/walnut-sauce-pasta-recipe-from-liguria/
  34. https://www.the-pasta-project.com/corzetti-pasta-with-genovese-meat-sauce/
  35. https://www.oliocarli.us/magazine/italian-recipes/ligurian-style-rabbit
  36. https://qbcucina.com/blogs/recipes/corzetti-stampati-with-seared-mushrooms-marjoram-pine-nuts
  37. https://unpodipepe.ca/tag/corzetti-with-mushroom-and-walnut-sauce/
  38. https://www.quora.com/What-is-a-serving-size-of-pasta-in-Italy
  39. https://romagnolipastatools.com/how-to-make-corzetti-pasta/
  40. https://romagnolipastatools.com/2016/12/08/corzetti-pasta-pan-seared-salmon-olives-truffle-oil/
  41. https://www.atasteofsicily.co.uk/post/corzetti-with-spinach-chickpea-pesto
  42. https://www.reddit.com/r/pasta/comments/rtlioz/lobster_corzetti_in_a_black_truffle_butter_sauce/
  43. https://www.pinterest.com/pin/corzetti-pasta-salad-with-peas-and-mint--200550989647799700/
  44. https://romagnolipastatools.com/2020/09/21/pesto-corzetti-pasta-salad/
  45. https://www.creedeoliveoil.com/products/anfosso-dry-pasta-i-croxetti-500gr
  46. https://www.eataly.net/eu_en/corzetti-pasta-0-5kg-alta-valle-scrivia-1092
  47. https://www.forbes.com/sites/catherinesabino/2021/05/02/the-beautiful-pasta-you-probably-dont-know-about-but-should/
  48. https://www.deliciousitaly.com/liguria-food/croxetti-from-varese-ligure
  49. https://www.gazzettadelgusto.it/cibo/corzetti-del-levante-ligure/
  50. https://www.thenibble.com/reviews/main/pastas/history-of-italian-pasta.asp
  51. https://discoverportovenere.com/croxetti-ancient-pasta-liguria/
  52. https://rubberslippersinitaly.wordpress.com/2010/09/12/sagra-del-corzetto/
  53. https://www.euronews.com/culture/2025/11/11/italian-cuisine-gets-green-light-from-unesco-to-become-intangible-cultural-heritage-of-hum
  54. https://theabroadguide.com/levanto-cinque-terre-fresh-pasta-and-pesto-cooking-class/
  55. https://www.getyourguide.com/levanto-l169272/workshops-classes-tc79/
  56. https://toscanamia.blog/2024/10/25/corzettia-special-pasta-shape/
Add your contribution
Related Hubs
User Avatar
No comments yet.