These are disks of dough about 4 cm. in diameter, rather thick, obtained by cutting the pastry with a special wooden tool, which then serves to print over a decoration. This decor apart to cut the dough serves to "prepare" for better seasoning. You can add any sauce, pesto, sauces of walnuts or pine nuts. Renaissance-era, how'd the were printed with the coats of arms of noble houses, to reiterate the ceremonies also territorial predominance of local family. On the origin of the name of how'd the there are several theories: some argue that derives from "Chase 's" ancient silver coin of the Republic of Genoa; others from "tough" (slightly hard), others from "crocetto" (from the cross etched on wafers). In the Levant in Liguria, with the word "corzetto" means both the wooden mold the dough so recorded.
Corzetti, 500 gr
Pasta format typical of the levante ligure.
Description
Ingredients, nutritional values
Ingredients
Durum wheat semolina pasta, water.
Keep in a cold and dry place.
Origin of the grain: Italy
Country of wheat milling: Italy
Artisan Pastificio Alta Valle Scrivia Snc owned by Paolo and Francesco Minaglia
Products in the laboratory in Via Milite Ignoto 58 - Montoggio (GE)
Nutrition facts / 100 g
Energy | 1512/357 kJ/kcal |
Fat | 1,5g |
Saturates | 0g |
Carbohydrate | 72g |
Sugars | 2,2g |
Protein | 12g |
Salt | 0,02g |
Fibre | 3,5g |