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Crozets de Savoie are small, square-shaped, flat pasta originally made in the
Savoie
Savoie (; Arpitan: ''Savouè'' or ''Savouè-d'Avâl''; English: ''Savoy'' ) is a department in the Auvergne-Rhône-Alpes region, Southeastern France. Located in the French Alps, its prefecture is Chambéry. In 2019, Savoie had a population ...
region in southeast France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...
. Crozets were made traditionally at home by housewives using buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopy ...
or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette
Tartiflette () is a dish from Savoy in the French Alps and from Aosta Valley. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too.
The word ''tartiflette'' is probably derived from the Arpita ...
) and crozets with diots
A diot is a sausage from the French region of Savoy (La Savoie) which comes in several varieties.
Serving
Some diots are mostly eaten cooked (grilled, boiled or in the traditional manner, with white wine), while some are dried. They may be ea ...
.
History
The name Crozet would have been modeled on the term ''croseti'' which designates a form of Italian pasta.See also
*Hilopites
Hilopites or hylopites (, ) are a traditional Greek pasta made from flour, eggs, milk, and salt. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to Italian fettuccine.
The pa ...
* Lazanki
Lazanki ( be, лазанкі, pl, łazanki, singular ''łazanka'', lt, skryliai) is a Belarusian, Lithuanian and Polish type of pasta. It consists of wheat, rye or buckwheat kneaded into dough which is rolled thin and cut into triangles or ...
* List of buckwheat dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domestic ...
* List of pasta
There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gno ...
* List of pasta dishes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened d ...
References
{{reflist Cuisine of Auvergne-Rhône-Alpes Buckwheat dishes