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little squares of pasta from Savoie

Diots aux crozets

Flat little squares available in any supermarché, crozets are traditionally made with buckwheat or duram flour. Many are destined for a croziflette, boiled and baked with cheese and (sometimes) tomato sauce or with diots.

The name probably came from Ligurian croseti pasta, although they’re completely different.

Auvergne Rhône Alpes


Text © Dana Facaros

Image by Matt Squirrell