{"id":63514,"date":"2026-10-24T10:23:29","date_gmt":"2026-10-24T10:23:29","guid":{"rendered":"https:\/\/italian-riviera.com\/corzetti-croxetti-the-ligurian-recipe\/"},"modified":"2026-10-24T10:27:26","modified_gmt":"2026-10-24T10:27:26","slug":"corzetti-recipe","status":"publish","type":"page","link":"https:\/\/italian-riviera.com\/en\/corzetti-recipe\/","title":{"rendered":"Corzetti (croxetti): the Ligurian recipe"},"content":{"rendered":"<p><strong>Corzetti<\/strong> (in Ligurian also <strong>croxetti<\/strong>, <strong>crus\u00e8tti<\/strong> in Varese Ligure) are a fresh Ligurian pasta: thin discs embossed with a carved wooden stamp. The pattern is not only decoration, it makes ridges that hold the sauce. It is the typical pasta of the Ligurian Levante, the eastern coast.<\/p>\n<p>Watch the name: in the Val Polcevera, behind Genoa, &#8220;corzetti&#8221; means a different pasta, small, shaped like a figure of eight and made by hand without a stamp. Below you find the recipe for the stamped discs, the one most people mean, and the Polcevera version under variations.<\/p>\n<ul>\n<li><strong>Origin:<\/strong> Liguria; stamped in the Levante and Varese Ligure, figure-of-eight in the Val Polcevera<\/li>\n<li><strong>Total time:<\/strong> about 55 minutes, including resting the dough<\/li>\n<li><strong>Servings:<\/strong> 4<\/li>\n<li><strong>Difficulty:<\/strong> easy, but stamping takes a little patience<\/li>\n<li><strong>Key ingredients:<\/strong> flour, egg, white wine; pesto or walnut sauce to dress<\/li>\n<li><strong>When:<\/strong> all year<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" width=\"1024\" height=\"683\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-01-1024x683.jpg\" class=\"wp-image-63591\" alt=\"Corzetti (croxetti) stampati con motivi in rilievo\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-01-1024x683.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-01-300x200.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-01-768x512.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-01-1536x1025.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-01.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p><strong>For 4 people<\/strong><\/p>\n<ul>\n<li>300 g 00 flour<\/li>\n<li>1 whole egg<\/li>\n<li>50 ml white wine<\/li>\n<li>50 ml lukewarm water<\/li>\n<li>A few chopped marjoram leaves (optional)<\/li>\n<li>Semolina or flour for the tray<\/li>\n<li>Genoese basil sauce (pesto) or walnut sauce, enough to dress<\/li>\n<\/ul>\n<p>You also need a <strong>corzetti stamp<\/strong> (two wooden parts: a concave one that cuts the disc and a stamp that presses the pattern). No stamp? See the tips.<\/p>\n<h2>How to make it<\/h2>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"768\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-02-1024x768.jpg\" class=\"wp-image-63462\" alt=\"Dischi di pasta per corzetti appena stampati, con gli stampi di legno in alto a destra\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-02-1024x768.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-02-300x225.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-02-768x576.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-02-1536x1152.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-02.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<ol>\n<li>Pile the flour in a mound and break the egg in the centre: beat it lightly with a fork.<\/li>\n<li>Add the wine and the lukewarm water a little at a time, drawing in the flour from the edges; add the marjoram if you use it.<\/li>\n<li>Knead until the dough is smooth and soft, shape a ball and cover it.<\/li>\n<li>Rest the dough at room temperature for at least 30 minutes.<\/li>\n<li>Roll the dough out on a floured surface, thin: between 1.5 and 2 mm.<\/li>\n<li>Cut out discs with the concave part of the stamp.<\/li>\n<li>Press each disc between the two parts of the stamp to emboss the pattern.<\/li>\n<li>Lay the corzetti on a tray dusted with semolina or flour and let them dry for a few minutes.<\/li>\n<li>Cook them in plenty of salted boiling water for 2\u20133 minutes, then taste: if you let them dry for a long time they need more.<\/li>\n<li>Drain and dress them straight away with your sauce.<\/li>\n<\/ol>\n<figure class=\"wp-block-image size-large\"><img width=\"640\" height=\"480\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-03.jpg\" class=\"wp-image-63463\" alt=\"Disco di corzetti appena stampato con un motivo a fiore sullo stampo di legno\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-03.jpg 640w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-03-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<h2>Tips and common mistakes<\/h2>\n<ul>\n<li><strong>Dough neither sticky nor crumbly.<\/strong> If it sticks add flour; if it crumbles add a drop of lukewarm water.<\/li>\n<li><strong>Roll it thin.<\/strong> If it is too thick the pattern is lost and the disc stays hard in the middle.<\/li>\n<li><strong>Stamp on a clean, floured surface<\/strong> and shake off excess flour: on wet pasta the pattern smudges.<\/li>\n<li><strong>Do not overcook:<\/strong> they are thin discs. The pattern fades a little after boiling, but it still helps the sauce cling.<\/li>\n<li><strong>Dress immediately.<\/strong> Cooked and dressed corzetti should be eaten at once; raw ones can be frozen and cooked straight from the freezer.<\/li>\n<li><strong>No stamp?<\/strong> Cut discs with a cutter or a glass and press them with a stamp that does not cut: simpler, still good pasta.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<p>There is no single recipe: sources differ and every family has its own.<\/p>\n<ul>\n<li><strong>Stamped Levante corzetti.<\/strong> The recipe above. In Varese Ligure the dough used few eggs, with butter and Parmigiano; in the Oltregiogo area around Novi Ligure white wine went into the dough.<\/li>\n<li><strong>Val Polcevera corzetti.<\/strong> Small figure-of-eight pieces about 1 cm long, made by hand: pinch off chickpea-sized bits of dough, roll them between your palms and squeeze the middle with index finger and thumb. One source gives 500 g flour, 3 eggs and lukewarm water. They are also called &#8220;tiae co e di\u00eb&#8221;, pulled with the fingers.<\/li>\n<li><strong>Eggless dough.<\/strong> Just flour and lukewarm water (400 g flour to 200 ml water is one proportion you find), with a little oil.<\/li>\n<li><strong>Other dough choices:<\/strong> yolks only, butter instead of oil, sparkling water, boiled potato in the dough. Saffron in the dough is a modern choice, not a rule.<\/li>\n<\/ul>\n<h3>Traditional sauces<\/h3>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"730\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-04-1024x730.jpg\" class=\"wp-image-63464\" alt=\"Croxetti al pesto con patate e fagiolini verdi in un piatto\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-04-1024x730.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-04-300x214.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-04-768x548.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-04-1536x1095.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/corzetti-foto-04.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<ul>\n<li><strong>Genoese basil sauce (pesto):<\/strong> the best known; see our page on <a href=\"https:\/\/italian-riviera.com\/en\/pesto-genovese-recipe\/\">pesto genovese<\/a>.<\/li>\n<li><strong>Walnut sauce:<\/strong> the same used for <a href=\"https:\/\/italian-riviera.com\/en\/pansoti-with-walnut-sauce-recipe\/\">pansoti<\/a>.<\/li>\n<li><strong>Pine nut sauce<\/strong> (common in the Levante) and marjoram and pine nut pesto.<\/li>\n<li><strong>Mushroom sauce<\/strong> (<em>tocco de funzi<\/em>) and meat <strong>tocco<\/strong>, white or red.<\/li>\n<li><strong>Butter and sage<\/strong>, if you want the pattern in the spotlight.<\/li>\n<\/ul>\n<h2>History and origin<\/h2>\n<p>The origin is debated. The name may come from <em>crocetta<\/em>, the little cross that often decorated the disc, or from the <em>corzetto<\/em>, a 14th-century Genoese coin; these are different explanations and none is certain.<\/p>\n<p>Similar pasta appears in the Middle Ages: the <em>Liber de coquina<\/em>, an anonymous 14th-century treatise, mentions Proven\u00e7al <em>crosets<\/em>. A document in the Genoa State Archive dated 1362 is said to list them among the costs of an official lunch for ambassadors of Morocco, according to Pietro Picetti.<\/p>\n<p>Noble families had stamps carved with the family crest, handed down and sometimes given as a dowry. Kitchen stamps were made of hard, non-tannic wood (pear, apple, beech, olive). In Varese Ligure a workshop still carves them by hand.<\/p>\n<h2>Where to try them in Liguria<\/h2>\n<p>Stamped corzetti are a dish of the Ligurian Levante and the La Spezia hinterland. Handy places to look are <a href=\"https:\/\/italian-riviera.com\/en\/genoa\/\">Genoa<\/a>, <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/chiavari\/\">Chiavari<\/a> and <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/sestri-levante\/\">Sestri Levante<\/a>, as well as <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/la-spezia\/\">La Spezia<\/a>, behind which lies Varese Ligure. We name no places because we have not verified an up-to-date list: ask in a trattoria that cooks traditionally whether they make them in-house.<\/p>\n<p>For Val Polcevera corzetti start in <a href=\"https:\/\/italian-riviera.com\/en\/genoa\/\">Genoa<\/a>: our page on <a href=\"https:\/\/italian-riviera.com\/en\/genoa\/what-to-eat\/\">what to eat in Genoa<\/a> gives the picture of the city&#8217;s food. For the rest of the regional cuisine see <a href=\"https:\/\/italian-riviera.com\/en\/ligurian-food\/\">Ligurian cuisine<\/a>, with other pasta such as <a href=\"https:\/\/italian-riviera.com\/en\/mandilli-de-sea-recipe\/\">mandilli de sea<\/a> and <a href=\"https:\/\/italian-riviera.com\/en\/testaroli-recipe\/\">testaroli<\/a>.<\/p>\n<h2>What to drink<\/h2>\n<p>With pesto or walnut sauce, fresh Ligurian whites such as Vermentino work well: see our guide to <a href=\"https:\/\/italian-riviera.com\/en\/ligurian-wines\/\">Ligurian wines<\/a>.<\/p>\n<h2>Frequently asked questions<\/h2>\n<details class=\"ir-faq\">\n<summary>Corzetti or croxetti: which is right?<\/summary>\n<p>They are the same pasta. &#8220;Croxetti&#8221; is the Ligurian spelling, &#8220;corzetti&#8221; the Italian one; in Varese Ligure you also hear &#8220;crus\u00e8tti&#8221;.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>What is the difference between stamped corzetti and Val Polcevera corzetti?<\/summary>\n<p>The first are thin discs with an embossed pattern made with a wooden stamp. The second are small figure-of-eight pieces about 1 cm long, shaped by hand with no stamp.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Can I make them without a stamp?<\/summary>\n<p>Yes: cut the discs with a cutter or a glass. For a pattern you can press a coin or a stamp that does not cut, but it is not the same.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>What sauce goes with them?<\/summary>\n<p>Genoese pesto, walnut or pine nut sauce, mushroom sauce, meat tocco, or simply butter and sage.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Do they need eggs?<\/summary>\n<p>No: sources give versions with one egg, yolks only or no eggs (flour and water). This recipe uses one egg and white wine.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Can I freeze them?<\/summary>\n<p>Raw, yes, and cook them straight from the freezer. Cooked and dressed, eat them at once.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Where do I buy a stamp?<\/summary>\n<p>Wooden stamps are sold in Ligurian craft workshops (there is one in Varese Ligure) and in kitchen shops; check the wood is hard and non-tannic.<\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":"<p>Ligurian corzetti recipe for 4, how to use the wooden stamp, traditional sauces and the difference between Levante and Val Polcevera.<\/p>\n","protected":false},"author":1,"featured_media":63591,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"Corzetti pasta: recipe, stamp and sauces","_yoast_wpseo_metadesc":"Corzetti (croxetti): dough, how to use the wooden stamp, stamped Levante discs versus figure-of-eight Polcevera corzetti, sauces and 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