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In the past, Corzetti (traditional local pasta) was the typical festive dish to celebrate St. Anna' Day in the Genoese district of Teglia (Valpolcevera area).

You could see a giant "corzetto" made of cardboard or wood hanging over the main street. Since the 1930s those who did not make them at home could easily find the "corzetti" in our fresh pasta shop. Grandpa Bartolomeo would take care of the dough, kneading it long enough to get long thin strips. These were then cut in small pieces 1.5-2 cm long patiently flattened with both index fingers on the table. From the two Valpolcevera districts, Teglia and Bolzaneto, this tasty pasta, served with beef sauce, pushed back its boundaries and spread out to neighbouring quarters. In November 1966 the first machine was bought. It worked through an extrusion drawn bronze device. A pivotting cutter fine-tuned the corzetti as thick as required. Today's machines, though largely improved, are still working along the same principles, using a bronze mold.


How do you serve corzetti? Cook them in a large pot of boiling salted water for about 8-10 minutes, strain and season with beef sauce or mushroom sauce. You can also enjoy them with melted butter , minced pine-nuts and fresh marjoram. Don't forget to sprinkle them with Grana Padano or Parmigiano Reggiano. Although this is not a soup, some people recommend the use of a spoon to better enjoy the dish.



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