Crozets are a beloved specialty from the Savoy region in the French Alps. This rustic, square-shaped buckwheat pasta is delicious on its own or baked in gratin (see our recipe). No wonder Savoy is called "the other land of pasta".
Alpina Savoie was founded in Chambéry in 1844, when Savoy still belonged to the Kingdom of Piedmont-Sardinia. The Duchy of Savoy did not become French until 1860.
400 grams / 14.1 oz
Ingredients: soft wheat flour, buckwheat flour, fresh eggs, salt