Corzetti

The story

What you're tasting

Corzetti (also corzetti stampati) are decorative coin-shaped pasta from Liguria, approximately 4-5cm in diameter, embossed with intricate patterns using wooden stamps. These traditional pasta are unique in Italian cuisine for their decorative aspect, with historical stamps bearing family crests, coats of arms, or geometric designs. Corzetti originated in Genoa's noble families during the Renaissance.

Corzetti originated in Liguria during the Renaissance period (15th-16th centuries), particularly among Genoese noble families. Historical evidence shows that wealthy families commissioned wooden stamps carved with their family crests to emboss pasta.

Nests of fresh tagliatelle dusted with flour

Know it

Before you buy

Say it: kor-TSET-tee
Tasting: Corzetti should display clear embossed patterns on both sides, with golden color and firm texture. The textured surfaces should effectively grip creamy sauces.
How to buy: Look for handmade corzetti from Liguria with clear, intricate stamped patterns. Artisan producers specify traditional wooden stamp production.
Spot the fakes: Authentic corzetti should have clear embossed patterns on both sides created by wooden stamps. Avoid industrial versions with shallow or unclear patterns.
Keep it: Fresh corzetti should be refrigerated and used within 1-2 days. Dried corzetti can be stored carefully in airtight containers.

The making

How it's made

Corzetti production follows traditional Ligurian methods using flour, water, and sometimes eggs or white wine. Each disc is placed between two carved wooden stamps and pressed firmly, creating embossed patterns on both sides.

Corzetti represent Liguria's Renaissance culinary heritage and artistic pasta-making traditions. The embossed patterns connect contemporary cuisine to aristocratic dining customs.

Where it's from

The land behind it

RegionLiguria

Same shelf

More like this

All foods