Crozets de Savoie

Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France.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]

Crozets de Savoie

Alternative names	Crozets savoyards
Type	Pasta
Place of origin	France
Region or state	Savoie
Main ingredients	Buckwheat or wheat
Media: Crozets de Savoie

History

The name crozet comes from the Franco-Provençal word croé which means 'little'.^[3]

See also

• Hilopites
• Lazanki
• List of buckwheat dishes
• List of pasta
• List of pasta dishes

Diots aux crozets

References

1. "Crozets - Morznet.com". Archived from the original on 2017-04-12. Retrieved 2017-04-11.
2. Caro (28 February 2013). "Crozets – A Savoie Pasta".
3. 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.