Crozets de Savoie
|Alternative names||Crozets Savoyards|
|Place of origin||France|
|Region or state||Savoie|
|Main ingredients||Buckwheat or wheat|
Les crozets de Savoie are small flat square-shaped pasta originally made in the Savoie region in southeast France. The crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette) and crozets with diots.
The name Crozet would have been modeled on the term croseti which designates a form of Italian pasta. As mentioned in recipe III-11 of "Liber de Coquina", one of the oldest medieval cookbooks, croseti was made of the same dough of Lasagna.[self-published source?]
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- Caro (28 February 2013). "Crozets – A Savoie Pasta".
- Jeudy, Jean-Marie (1 January 2006). "Les mots pour dire la Savoie: et demain, j'aurai autre chose à vous raconter". La Fontaine de Siloë – via Google Books.
- Gregorio, Gennaro De. "Liber de Coquina". Lulu.com – via Google Books.