 Corzetti showing the manufacturer's stamp | |
| Alternative names | Croset (Piedmont);crosetti (Emilia-Romagna);croxetti,torsellini[1] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Liguria |
Corzetti orcroxetti (Ligurian:[kur'zetˑi] or[kru'ʒetˑi]) are a type ofpasta typical of theLigurian cuisine ofnorthwest Italy, and traditional also in the area ofNovi Ligure just across the border withPiedmont, in theprovince of Alessandria.Corzetti originated inLiguria, in northern Italy along the border with France, during theMiddle Ages.[2] The name itself derives from a 14th-century Genoan coin, thecorzetto.[1]
There are different types ofcorzetti. Those from theVal Polcevera, one of the principal valleys of the area ofGenoa, are made in "figure of eight" shape. Elsewherecorzetti stampæ (Ligurian:[kur'zetˑistaŋˈpɛː]; '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 oforecchiette.[1]
Corzetti are still produced in small batches nearGenoa. In the past they were made by local peasants and used by aristocratic families as a display of wealth and status.[3][4]
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 bronzedie.[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 familycoat 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 namecroxetti 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]
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 calledtocco de funzi in Genoese), pesto,[3] pine nut[5] or walnut sauce, fish sauce, or light cream sauce.[7]
Media related toCorzetti at Wikimedia Commons
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