Crozets de Savoie
Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. 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.[1][2]
 | |
| Alternative names | Crozets Savoyards |
|---|---|
| Type | Pasta |
| Place of origin | France |
| Region or state | Savoie |
| Main ingredients | Buckwheat or wheat |
History
The name Crozet would have been modeled on the term croseti which designates a form of Italian pasta.[3]
See also
Diots aux crozets
References
- "Crozets - Morznet.com".
- 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. ISBN 9782842063153 – via Google Books.
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