Corzetti and croxetti are two very distintive shapes of pasta but historically have similar roots in the culinary tradition of our region. Their history takes us back several centuries, where small pieces of dough were torn into pieces and then flattened into little discs with a slight indentation, similar to small shells.
Food Historians like Giovanni Rebora, in his book La civiltà della forchetta have traced these unique Ligurian shapes all the way back to their origins from Provance where they then became profuse in many Italian regions, being the forefathers of many similar, modern regional shapes.
From this flattened shape in the valleys inland from Genova, most notably in the Polcevera Valley this shape evolved into little strips of pasta stretched into the shape of little 8’s. Called in local dialect corzetti tiæ co‐e die, ‘die’ referring to the fingers and the technique used to stretch these little pea-sized pieces of dough, which were then used in soup dishes or as a pasta dish in their own right with rustic, traditional sauces.
Over the years this homemade pasta has slowly become part of commercial pasta production, and a symbol of the diversity of our local Ligurian shapes.
Pasta Type: Pasta of Durum Wheat
Processing: Laminated Pasta
Cooking Time: 10 minutes
EAN Code: 8007138000058
Item Code: 58