UPDATED – I begin this new year with an ancient recipe, ‘cause I need some history, I need stuff which survived the times and requires time, roots to grasp to face this word getting increasingly smaller and faster. I start this year preparing some corzetti (or croxetti), a kind of pasta which is part of the Genoese and Liguria tradition since the medieval ages.
Some history for the curious one
Maybe not many people know that Genoa and the Italian Riviera for many centuries excelled in the royal art of pasta.The first proofs of the presence of pasta on the Genoese kitchens back to the eleventh century. This should not surprise: Genoese people were very powerful merchants (Genoa was one of the so called Mariner Republics jointly with Venice, Pisa and Amalfi) and traded wheat all over the Mediterranean sea.Powerful but also cunning and ruthless: they hoarded huge quantities of wheat in the good seasons, stocked them in the city port stocks (the first one in the history, by the way) and resell it all over Europe and north Africa during famine periods at very high prices.
In Genoa therefore – even if there was no farmland around – wheat was never missing. Add to this the frequent contact with the Arab countries – where the art of pasts is said to be born – and the favorable weather conditions (sun and wind) to dry pasta. So this is why Genoa, and then Liguria, developed one of the most ancient Italian pasta traditions.
Among the oldest kind of pasta there are Corzetti (or Croxetti), small circles of pasta with a flowery decoration stamped on it. It is said that originally the stamp was done by pressing a coin on the pasta. Only afterwards this edible art developed and the pasta makers started to use elaborate wood stamps especially done for embossing any kind of design or noble family coat arm.
Today you can find Italian corzetti already prepared and packed in regional food shops or in few typical restaurants. Making them at home is quite unusual, it takes time and finding corzetti stamps is not that easy.
However, there are still few artisan woodcarvers, especially in the East Italian Riviera, who work to preserve this ancient culinary art and carves gorgeous garnishing stamps just like centuries ago. Among these Pietro Picetti – who in his small shop in Varese Ligure carves scented piece of woods (from apple, pear or marple woods) – and Maestro Franco Casoni, a famous master woodcarver with lab in Chiavari (Via Bighetti) who hand makes corzetti stamp from beech.
The one you see below is the corzetti stamp I had made from Mr. Franco Casoni recently with the logo of my blog embossed on it.
The best seasoning for corzetti pasta
I think three are the perfect Italian Riviera seasonings for your corzetti:
The traditional seasoning of the West Italian Riviera: a light pesto made with marjoram, pine nuts, walnuts and parmesan cheese. Very quick and easy to prepare at the very last minute when the corzetti are boiling in the water. You find there recipe here below jointly with the recipe of the corzetti pasta.
In the Italian Riviera we season corzetti also with the famous Genoa basil pesto sauce. If you want to try the recipe here the link for my Complete Guide to Pesto Sauce.
Or you can season them also with the famous Walnuts sauce, which is a fabulous, easy and tasty vegan sauce to season you pasta.
Here below you will find pictures of corzetti pasta made with a stamp I bought many years ago at Mastro Geppetto, a small wood shop in Cervo Ligure (the place where my ancestors born and which is officially one of the most beautiful village of Italy, by the way…). The stamp is not really a traditional one and the garnishment is not so elaborate but I really enjoyed preparing a plate of simple and happy daisies then seasoned with marjoram pesto.
- If you want to see Mr. Picetti at work with the Italian corzetti here is an interview on You Tube.
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