The Renaissance Coins of Italian Pasta

While Florence is the heart of Tuscany, our culinary curiosity often wanders to our neighbors in Liguria. Among the many treasures of the Italian Riviera, few are as visually stunning or historically rich as Corzetti (or crosetti). Often called the "prettiest pasta in Italy," these embossed disks are more than just a meal—they are a centuries-old tradition of edible art.

A Tale of Two Shapes

The term "Corzetti" actually refers to two distinct traditional preparations:

The Hand-Rolled (Polcevera Valley): Small pieces of dough, roughly the size of a chickpea, are stretched and compressed by hand. This rustic version is a cousin to the Orecchiette and reflects the ancient trade routes between Liguria and Puglia.
The Stamped (Levante & Novi Ligure): These are the iconic 6cm disks that resemble gold coins. Using a hand-carved wooden mold, the pasta is embossed with intricate patterns, family coats of arms, or religious symbols like the small cross (crocetta) from which the name may have originated.

The 'Advantageous' Pasta of the Nervia Valley

In the Nervia Valley, you will find the Corzetti del Vantaggio (Advantageous Corzetti). Historically, "advantageous" referred to the use of whole-wheat flour, which was less expensive than refined white flour. To balance the rustic grain, Ligurians often paired this pasta with fresh garden vegetables—a tradition born of necessity that remains a hallmark of healthy Mediterranean eating today.

The Craft: How to Prepare Corzetti

The dough for Corzetti is similar to a classic Pasta all'Uovo, but it must be elastic enough to hold the intricate detail of the mold.

The Ingredients: High-quality wheat flour, egg yolks, a pinch of salt, and just enough water to bind the dough.
The Technique: Roll the dough into thin sheets (as you would for tagliatelle). Use the bottom of the wooden mold to cut a circle, then place the disk between the two carved halves of the mold and press firmly.
The Result: A pasta disk with a high-relief pattern on both sides. These ridges aren't just for beauty; they are designed to "trap" the sauce.

Traditional Pairings

Because Corzetti are so delicate, they deserve a sauce that doesn't overpower them.

The Classic: Melted butter, toasted pine nuts, Parmesan cheese, and a handful of aromatic fresh marjoram.
The Hearty: A light mushroom trifolata or a delicate white meat ragù.
The Ligurian: A traditional walnut sauce (Salsa di Noci) or a bright, fresh pesto.

An Impression That Lasts

Corzetti remind us that in the Italian kitchen, we eat first with our eyes. Whether it was a noble family stamping their crest on a banquet dish or a rural cook making the most of whole-wheat flour, Corzetti represent the pride and creativity of the Italian spirit.

Want to master the art of handmade corzetti pasta? At MaMa Florence, we dive deep into the regional secrets of Italy. From the stamped disks of Liguria to the golden ribbons of Tuscany, our pasta-making classes will give you the skills to impress at your next dinner party.

The Renaissance Coins of Italian Pasta