Ligurian croxetti – The flavor of tales

A centuries-old tradition of Ligurian gastronomy


Corzetti, or croxetti, or curzetti, are small medallion-shaped circles of dough on which, with a wooden stencil, a design is imprinted. From the Middle Ages until today they have been protagonists of Ligurian gastronomic history, and in some homes they are still prepared by hand using a custom stencil.

In the historic center of Genoa, some stores that produce these molds still survive, in Varese Ligure on the other hand, home of Croxetti, there is still a carver of the famous mold.

For the molds, the finest woods such as maple, beech or even apple and pear have been used since the Middle Ages. In fact, it is necessary that the wood be free of tannin or resins that could damage the flavor of the dough.

But where does the traditional preparation of croxetti come from?

It is thought that the term croxetti comes from the Latin crux, crucis. This belief stems from the fact that it was customary for monks to distinguish pasta served at feasts by the molding of a cross. This custom was later stripped of its sacred aspect and extended to noble families who branded the pasta medallions with their coat of arms. The poorer people, on the other hand, used the same kind of dough without the use of engravings, as they could not afford the printing.

You may also like