Alpina Savoie Crozet

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Crozets are a beloved specialty from the Savoie region in the French Alps. This rustic, square-shaped buckwheat pasta is delicious on its own or baked in gratin (see our recipes). 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

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  • 4
    Best when cooked like Risotto

    Posted by Donald E Bleau on 27th Nov 2017

    I was first introduced to Crozets during a visit to Nice last year. The pasta was cooked like Risotto with foie gras and was wonderful. Having used it may time since in different ways I suggest you cook it like risotto to maximize the unique shape and flavor it provides.