|Corzetti, the pasta of Liguria. The coin-like pasta is made with a
special stamp which originated during the Renaissance. Embossed
into the round pasta coins would be a coat of arms or a reference to
an event. Often the design was of a cross, which could be how the
pasta came to be called crosetti or croxetti.
The simple, yet ornate pasta tool might actually be the most stylized of
all pasta making tools. One half of the stamp cuts the round coins
while the other embossed an ornate design. I've been fortunate to
become friends with one of the two wood carvers in Italy who makes
beautiful corzetti stamps.
The dough for corzetti is also unique. White wine in incorporated into
the dough giving it a consistency which when cooked is doughy,
chewy, more elastic.
Sauces are typically light and fresh, highlighting the actual pasta
design. Pesto, also a regional Ligurian food is commonly used.
During the class you will:
An investment of $98 buys you:
Read about Filippo: romagnolipastatools
The Romagnoli family has been making wooden corzetti stamps since
the early 1900’s, when wealthy Genoese families often travelled to
Florence to commission works from Florentine master wood carvers.
A private class in taking place on Saturday Oct. 28th in Boulder.
3:00 p.m. - 6:00 p.m.
$98.00 Includes instruction, appetizers, dinner, a recipe packet and a
Corzetti stamp set (two pieces: a cutter/base and a stamp.)
Prepayment is required to reserve your spot. Pay via VENMO (brian-
cook-69) or ZELLE (firstname.lastname@example.org) or your bank's money
transfer program to that same email address, or with PayPal. The link
Refund policy: If you are unable to attend a class, you must cancel at least five days in
advance to receive a refund, retain a credit, or request another date. Without the five-day
notice, the registration fee is non-refundable. You may, however, send someone to class in