Corzetti

Corzetti (also known as corzetti stampati) are a type of pasta originating from the Liguria region of Italy. They are named after the 15th-century Genoese coins, the corzetti, due to their similar shape and appearance.

History

The history of corzetti dates back to the Middle Ages, when noble families in Liguria would have their family crests stamped onto the pasta. This was done using a special wooden stamp, which is still used today to create the distinctive patterns on the pasta.

Preparation

Corzetti are traditionally made from a simple dough of wheat flour and water. The dough is rolled out and then cut into circles using a round cutter. Each circle is then stamped with a design using a corzetti stamp. The stamped pasta is then left to dry before being cooked.

The traditional sauce for corzetti is a pesto made from basil, garlic, pine nuts, Parmigiano-Reggiano, and olive oil. However, they can also be served with other sauces, such as a tomato sauce or a mushroom sauce.

Cultural Significance

Corzetti have a strong cultural significance in Liguria. They are often served at special occasions and holidays, and the designs on the pasta can vary from family to family. Some families still use the same corzetti stamps that have been passed down through generations.

See Also

• Pasta
• Italian Cuisine
• Liguria

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