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Corzetti, the Pasta of Liguria.

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Travel to San Miguel de Allende

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 a special 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 three woodcarvers in Italy who makes beautiful corzetti stamps. Filippo Romagnoli is a Florentine woodcarver living in the beautiful Chianti region of Italy. 

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.

Corzetti Classes

An investment of $110 buys you:

A recipe packet


A three course dinner, wine AND, a Corzetti stamp made by artisan woodcarver 

Filippo Romagnoli, one of three Italian artists making Corzetti stamps by hand. 

Value of the stamp: $87.50 (not including $20 shipping fee)

Read about Filippo:

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.

"To make corzetti pasta you need flour, eggs, water, and an Italian woodcarver. 

Filippo Romagnoli