CROXETTI
DURUM WHEAT SEMOLINA PASTA

Among the oldest pasta shapes, visually reminiscent of the Middle Ages, are Croxetti, small discs of pressed pasta typical of the Eastern Ligurian Riviera. According to 14th-century sources, the name derives from the Provençal "crosets," familiar to the Genoese as early as the late 13th century thanks to their association with the Angevin court, to which Provence belonged. Originally concave in shape, they were flattened by cutting the dough with the rim of a glass, and embellished with an incision by pressing a coin into the disc of pasta. Over time, the art of Ligurian pasta making was refined by forging special wooden molds to embellish the pasta with various decorations and the coats of arms of local noble families.

A pasta with an elaborate shape, Croxetti pairs perfectly with simple sauces, such as traditional walnut sauce, classic Genoese pesto, or a quick blend of pine nuts and marjoram.