Croxetti pasta from Liguria - history and wine matching

Ligurian pasta history is a treasure trove of tradition and taste: in this post you will discover the difference between croxetti and corzetti


My video tribute to croxetti, traditional stamped pasta discs (4-5 cm diameter) from the Ligurian Riviera di Levante. Stamp designs include coats-of-arms, family crests as well as geometric and floral patterns. A (scant) handful skillful artisans still master the art of customized wooden stamps making – the perfect wedding favour idea… Rough texture is a by-effect of low-relief decorations and helps condiments cling to the croxetti. Wine matching varies according to co-star ingredients.

Croxetti wooden stamp
... and corzetti

Corzetti are ancient figure 8-shaped pasta twists from the Val Polcevera, still to be pulled out one by one when they are handmade: once they were traditional enjoyed on New Year’s Eve with pork meat sauce or rabbit sauce. The dough can also feature marjoram. Go local and eat your corzetti with a spoon. Salsa di pinoli (pine nuts sauce - mortar&pestle made, please) is their ideal match, paired with a glass of dry white wine, e.g. (DOC Colli di Luni) Bianco.
Skilled Ligurian pasta manufacturers still produce croxetti and corzetti, which make the perfect gourmet souvenir to take back home.

Stay tuned for more videos!

This is the fascinating world of tastes and crafts that LiguriabyLuisa discloses to foreign markets and buyers (tour operators, travel agencies, organizations, associations, food&wine dealers and import/export professionals....).

Would you like to know more about food and craft experiences in Liguria? Contact me and detail your queries.


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