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Crozets de Savoie are small, square-shaped, flat
pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
originally made in the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 o ...
region in southeast
France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
. 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. Buckwheat originated around the 6th millennium BCE in the region of what ...
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. 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 Arpitan word for potato (''ta ...
) and crozets with diots (traditional Savoyard sausage).


History

The name ''crozet'' comes from the
Franco-Provençal Franco-Provençal (also Francoprovençal, Patois or Arpitan) is a Gallo-Romance languages, Gallo-Romance language that originated and is spoken in eastern France, western Switzerland, and northwestern Italy. Franco-Provençal has several di ...
word ''croé'' which means 'little'.


See also

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Hilopites Hilopites or hylopites or Chylopites (, ) are a traditional Greek pasta made from flour, eggs, milk, and salt. They take the form of long thin strips or, in some regions, small squares (sometimes called by different names). The pasta is tra ...
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Lazanki Lazanki (, , singular ''łazanka'' or ''łazanek'', , Ukrainian: лазанки) is a Polish, Lithuanian and Belarusian type of pasta. It consists of wheat, rye or buckwheat dough which is rolled thin and cut into triangles or rectangles ...
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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 pseudocereal, grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum' ...
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List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ...
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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 dough ...


References

{{reflist Cuisine of Auvergne-Rhône-Alpes Buckwheat dishes