Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette) and crozets with diots.[1][2]
 | |
| Alternative names | Crozets savoyards |
|---|---|
| Type | Pasta |
| Place of origin | France |
| Region or state | Savoie |
| Main ingredients | Buckwheat or wheat |
History
editThe name crozet comes from the Franco-Provençal word croé which means 'little'.[3]
See also
edit
References
edit- ^ "Crozets - Morznet.com". Archived from the original on 2017-04-12. Retrieved 2017-04-11.
- ^ Caro (28 February 2013). "Crozets – A Savoie Pasta".
- ^ Les mots pour dire la Savoie: et demain, j'aurai autre chose à vous raconter. La Fontaine de Siloë. 1 January 2006. ISBN 9782842063153 – via Google Books.