Corzetti del Levante are a unique shape of pasta using an engraved wooden stamp to create small, circular pasta medallions. With origins dating back to the medieval period, they are one of the symbols of Liguria. They are typically served with pesto or a white ragù.
Among the many interesting pasta shapes found in Liguria and throughout Italy, corzetti stand out. This short, fresh pasta has been made at home for centuries. A distinctive feature of corzetti, also known as curzetti or cruxetti in the Genoese dialect, is that they are circular shapes engraved with an arabesque coat of arms that varies from family to family. Still a beloved specialty in Liguria today, corzetti have a rich history. Here is their story, along with a recipe.
To truly appreciate the history of corzetti, we must journey back to medieval times, particularly in Genoa and the Liguria region. During this period, there was a flourishing production of pasta, largely due to extensive trade exchanges with the rest of the Mediterranean. A significant amount of grain arrived at the port's warehouses, which was essential for meeting the needs of the local population. It was in this era that many pasta shapes we still recognize today, including corzetti, were created. Corzetti are distinguished by the unique engravings on their surface, which were typically made using wooden molds bearing the family’s noble coat of arms. In Genoese aristocratic circles, it became customary to own a mold that showcased their family image. Over time, this practice spread to the common people, who began to craft wooden molds adorned with arabesque and floral designs.
The term "corzetto" or "cruxetto" (pronounced 'crujetto' with a French 'j' as in 'jour') is believed to derive from the presence of a cross, which is a common element found on the surface of the molds. Alternatively, some suggest it comes from "corazzo" or "crosazzo," referring to the ancient coin of the Republic of Genoa that the pastry is meant to resemble. The mold, typically handmade from beech or maple wood, serves a dual purpose: one side functions as a stamp, while the other is used to cut the pastry and create the dough discs. You can buy the wooden Corzetti stamps from any Artisan Pasta Shop such as the ArtisanalPastaTools.com.
In Liguria, there are two types of corzetti: those from Valpolcevera and those from the Levante region. Both have been recognized by the Ministry of Agricultural, Food and Forestry Policies, following a proposal from the Liguria Region, as traditional Ligurian agri-food products. The Levante version is the more famous variant, but the Valpolcevera version is also notable. Unlike the small printed discs found in the Levante version, the Valpolcevera corzetti are small pieces of dough shaped like a figure eight. Regardless of the shape, the ingredients remain the same: water, flour, eggs, and salt.
To prepare the corzetti, you start by making the dough. Once it is rolled out, small discs are cut out in the Levante style, and a mold is used to imprint the design. For the Valpolcevera variant, small amounts of dough are taken and worked until the intricate figure-eight shape is formed.
Traditionally, corzetti are served with pesto, which is one of the most common condiments. They can also be enjoyed with a ragù made from white meat, celery, carrots, and onion.
Corzetti Liguri
Ingredients:
600 grams flour; 3 eggs; 1 glass natural mineral water;
to taste butter; to taste parmesan.
1000 g tomato; 600 grams beef pulp; 60 grams dried porcini mushrooms; 2 cloves garlic; 2 bay leaves; 6 tablespoons extra virgin olive oil; 2 carrots; 2 celery stalks; 1 onion; 1 bunch parsley; 1.5 dl red wine; to taste salt; to taste pepper
Place 600 g of flour on a work surface. In the center, add a nice pinch of salt, 3 eggs, 1 knob of soft butter, 1 handful of Parmigiano Reggiano, and 1 glass of water at room temperature. Knead the mixture until it is smooth and soft. Form the dough into a ball, place it in a container, cover it with a cloth, and let it rest for half an hour.
After resting, divide the dough into portions and pass them through the rollers of a pasta maker, or roll them out with a rolling pin on a floured pastry board, until you achieve sheets that are 2 millimeters thick. Use a ring mold to cut out many discs from the sheets. Arrange the dough discs onto the carved side of the mold and press down with the stamped piece.
Next, prepare the sauce with a touch of Genoese meat. Soak the porcini mushrooms in warm water. Wash the tomatoes, cut them into cubes, and remove the seeds. Wash the celery, carrots, and parsley, then chop them along with the cleaned garlic and onion. In an earthenware pan, fry the mixture with oil and bay leaves for 10 minutes.
Add the meat, tied with kitchen string, and the squeezed and chopped mushrooms. Season with salt and pepper, then brown for 10 minutes. After that, deglaze with wine and add the tomatoes. Continue cooking over low heat in a semi-covered pan for 1 hour.
Cook the corzetti in boiling salted water for a few minutes; the exact cooking time will depend on how dry the pasta is. After about 2 minutes of cooking, taste a corzetto to check for doneness. Remove the bay leaf and the meat from the pasta sauce, and if you like, serve the meat separately in slices.
To serve, first season the Ligurian corzetti with 100 tablespoons of grated Parmigiano Reggiano, then add 16 tablespoons of the sauce with a touch of Genoese meat. Enjoy!
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