Hand-Stamped Tradition: The Story of Croxetti

Making croxetti is a delightfully simple and engaging process. If you don’t have a hand-crank pasta machine, a rolling pin works perfectly. Kids will love joining in too—cutting out circles from the dough and stamping them with unique patterns becomes a fun, hands-on activity that brings the whole family together in the kitchen.

Read below about the history of Croxetti or Jump to Croxetti of Varese Ligure Recipe

Jump to Wine Pairing

When it comes to food and culinary traditions, it’s often the little details—the tools, the techniques, the stories—that spark the deepest connections. Croxetti, the Ligurian dialect name for these hand-stamped, coin-like pasta discs, is known in other parts of Italy as corzetti. My discovery of croxetti, a Ligurian specialty pasta adorned with delicate embossed designs, began unexpectedly. Just after returning from a trip to Italy in late 2023, an Instagram post caught my eye: a tiny workshop in Varese Ligure where handcrafted croxetti stamps are made. Instantly intrigued, I couldn’t shake the thought of visiting this magical little shop, imagining the stamps I could bring home to recreate a slice of Ligurian culinary history in my own kitchen.

Fast-forward to my 2024 return to Italy. As luck (or perhaps destiny) would have it, the route from Cinque Terre to Borgo Val di Taro offered a scenic, mountainous detour right through Varese Ligure. I seized the opportunity to visit the shop and meet Alessandra, the remarkable artisan behind it. Alessandra’s dedication to her craft radiated from every detail in her workshop. She’s not just making croxetti stamps—she’s continuing her father Pietro Picetti’s legacy, crafting each stamp with the same care, passion, and precision that he did.

When I walked into Alessandra’s workshop in Varese Ligure, it wasn’t a pristine, polished storefront. It was a beautifully messy woodworking shop, the kind of place where sawdust settled on the floor and the tables held her own handmade stamps. Alessandra, inspired by her father Pietro’s legendary craft, carries on the family tradition with skill and passion. She showed me the unique patterns she carves, explaining their cultural significance. It was hard not to take all of them home, but I finally chose two. Now, those stamps sit in my kitchen—a tribute to Alessandra’s artistry and her father’s enduring legacy.

If you will be in the area and want to stop by Alessandra's shop—and you absolutely should—send her a message on Instagram because she is not there all of the time (@bottega_picetti_). Not going to Italy any time soon and want to try making croxetti? These stamps are also available for purchase in the U.S. through places like Williams Sonoma, Etsy, q.b. Cucina, Nonna's Wood Shop, and even Amazon.

History of the Croxetti Stamp

The tradition of croxetti, Liguria’s distinctive hand-stamped pasta, extends beyond Varese Ligure, though the town is renowned for preserving the craft. Historically, these embossed pasta discs were prepared for holy days and special occasions, adding a festive touch to family celebrations. According to local lore, even Marie Louise de Bourbon was honored with croxetti when she passed through Varese Ligure on her way to marry Napoleon Bonaparte. While this pasta is made in various parts of Liguria, Varese Ligure stands out for its skilled artisans who have kept the ancient practice of carving and stamping the wooden molds alive, maintaining its reputation as a cultural and culinary treasure.

In earlier times, croxetti were stamped using wooden cutters, some simple and others finely carved, leaving an intricate imprint on each disc of pasta. Noble families often commissioned personalized cutters bearing their crests, transforming the pasta into an edible emblem of lineage and status. Beyond their decorative appeal, these embossed patterns had a practical purpose: they allowed the pasta to better absorb sauces and ensured that it maintained a perfect al dente texture.

Today, croxetti remain a symbol of culinary heritage and artisanal craftsmanship, bridging the region’s historic traditions with contemporary appreciation for this unique, beautifully imprinted pasta.

Croxetti of Varese Ligure Recipe

Adapted from Alessandra's family recipe. Serves 6-8, easily halved.

For a sauce without meat, try Croxetti with White Sauce or Other Authentic Vegetarian Options.

For links to where you can buy the stamps, click here.

Ingredients:

• The Pasta

  • 800 g Italian “00” Flour

  • 4 large eggs (room temp.) plus enough water to equal 450 g

  • 1/2 tsp. salt

• The Meat Sauce

  • 200 g ground pork (7 oz.)

  • 200 g ground veal (7 oz.)

  • 3 Tbs olive oil

  • 1 28-oz. can San Marzano tomatoes (crushed)

  • 1 large yellow onion (finely chopped)

  • 1 sprig of rosemary

  • 3 bay leaves

  • salt & white pepper q.b.

  • 350 ml dry white wine (1½ cups)

  • 60 g dried porcini mushrooms (2 oz.)

  • 120 ml porcini mushroom liquid (1/2 cup)

• To Finish the Dish

  • 100 g butter (3.5 oz.) - I used Buffalo butter from Parma that I found at Vincent's Meat Market on Arthur Ave.

  • 120 g grated Parmigiano Reggiano (4.25 oz.)

Instructions

• Make the Meat Sauce

  • Heat the olive oil in a large saucepan over medium-low heat. Add the finely chopped onion and gently sauté for about 10 minutes until softened.

  • Stir in the minced veal and pork. Season with salt and pepper. Cook until the meat is browned, then add the white wine. Allow the wine to reduce by half.

  • Add the rosemary, bay leaves, and crushed tomatoes. Stir everything together thoroughly.

  • In a separate bowl, soak the dried mushrooms in hot water for 5 minutes. Once softened, remove the mushrooms, squeeze out excess liquid, chop them finely, and add them to the sauce along with 1/2 cup of the mushroom soaking liquid.

  • Reduce the heat to low and let the sauce simmer gently for 2 hours, stirring occasionally. Remove the rosemary and bay leaves before serving.

• Make the Croxetti

  • Sift the flour onto a clean pastry board, forming it into a mound. Make a well in the center and add the eggs, water, and salt.

  • Gradually mix the flour into the wet ingredients using your hands, working gently until a cohesive dough forms.

  • Knead the dough for about 8 minutes until it’s smooth and elastic, then cover and let rest for at least 30 minutes.

  • Roll out the dough on a lightly floured surface to a thickness of approximately 1.5mm. Make sure to keep the dough slightly floured to keep the croxetti from sticking to the stamps.

  • Using a croxetti cutter or a round cookie cutter, cut the dough into discs. Stamp the disc in between both sides of the engraved croxetti stamp. Place the stamped discs on a lightly floured cloth to prevent sticking.

• Cooking and Serving Instructions:

  • Bring a large pot of salted water to a boil.

  • Add the croxetti discs and cook for about 5-7 minutes, stirring occasionally to prevent sticking.

  • Drain the pasta thoroughly and transfer it to a serving dish.

  • Toss the hot croxetti with butter, then add the prepared meat sauce. Stir gently to coat.

  • Sprinkle generously with grated cheese before serving.

Wine Pairing

Danila Pisano’s Rossese di Dolceacqua is a perfect partner for Croxetti with veal and pork sauce. The wine’s light, aromatic profile complements the richness of the sauce without overshadowing the pasta’s delicate, subtly nutty flavors. Soft tannins and lively acidity create a balanced interplay, while notes of wild red berries, herbs, and a hint of Mediterranean spice highlight the dish’s Ligurian origins. This pairing brings out the rustic charm of the meal, enhancing both the food’s flavors and the wine’s distinctive character.

History of Rossese di Dolceacqua and Danila Pisano

Rossese di Dolceacqua, one of Liguria’s most treasured wines, is deeply rooted in the region’s history. Cultivated in the westernmost part of Liguria near the French border, the Rossese grape is among the region’s oldest known varieties, with records mentioning it as early as the Middle Ages. Under the DOC regulations, Rossese di Dolceacqua wines must consist of at least 95% Rossese grapes. Most producers, including Danila Pisano, craft their wines entirely from this unique varietal, showcasing its light body, bright red fruit, and refined herbal and floral nuances.

The name “Dolceacqua” hails from a charming medieval village in the Imperia province, nestled amid steep, terraced vineyards. These rugged slopes, often too precipitous for machinery, have been painstakingly maintained by hand for generations. This artisanal dedication preserves the wine’s authentic sense of place, allowing the flavors to reflect Liguria’s maritime climate, volcanic soils, and rich agricultural heritage.

Danila Pisano, a prominent female winemaker, has been at the forefront of protecting and championing the Rossese grape. Her small, family-run estate is located in the Imperia province of Liguria, in the town of Soldano. It focuses on old-vine cultivation and traditional practices that honor the region’s history. Danila’s commitment to preserving this singular varietal shines through in her wines, which are celebrated for their graceful structure, fresh red berry notes, floral elegance, and a subtle spiciness. By producing her wines in limited quantities and staying true to time-honored methods, Danila Pisano has not only upheld the Rossese tradition but has also raised its profile, demonstrating its ability to rival more well-known Italian reds.

Jump back to Croxetti of Varese Ligure Recipe

Croxetti with White Sauce

This adaptation of Alessandra’s traditional Ligurian white sauce beautifully complements croxetti pasta, highlighting the region’s reliance on fresh herbs, creamy textures, and the distinctive flavor of pine nuts. To finish the dish, you’ll still need 120 g of butter and 120 g of Parmigiano Reggiano cheese to add that final layer of richness. Pair with a Ligurian Vermentino or Pagato.

• Ingredients:

  • 225 g pine nuts (8 oz.)

  • 1 garlic clove

  • leaves from 2 sprigs of marjoram

  • salt & white pepper q.b.

  • 55g Ligurian Olive oil (1/4 cup)

  • 225 g milk (8 oz.)

• Instructions:

  • In a food processor or with a mortar and pestle, pulse the pine nuts, garlic, and marjoram into a coarse paste.

  • Slowly blend in the olive oil and milk until the mixture is smooth and creamy.

  • In a large saucepan over low heat, warm the mixture along with the butter until the butter is fully melted.

  • Meanwhile, cook the croxetti in salted boiling water until al dente.

  • Drain the pasta and toss it immediately with the sauce.

  • Stir in the grated Parmigiano Reggiano until fully incorporated, and serve warm.

Jump back to Croxetti of Varese Ligure Recipe

Other Vegetarian Options

Other sauces typically served with Croxetti often reflect the flavors of Ligurian cuisine, which tends to be fresh, herbal, and nutty. Some classic pairings include:

• Walnut Sauce (Salsa di Noci): A creamy blend of walnuts, garlic, olive oil, and sometimes ricotta or bread crumbs. This sauce highlights the region’s love for nuts and herbs. A light crisp Ligurian Vermentino pairs beautifully here.

• Pesto Genovese: Although more commonly associated with other pasta shapes, Liguria’s famous basil-based pesto can also be used with croxetti. The stamped pasta disks hold the fragrant, nutty sauce beautifully. Pair with a Ligurian Pigato.

• Butter and Sage: A simple preparation of melted butter and fresh sage leaves, often enhanced with grated Parmigiano or Pecorino, allowing the delicate flavor of the pasta itself to shine. Pair with a fuller-bodied Vermentino.

• Mushroom Sauces: A light porcini or mixed mushroom sauce, sometimes finished with a touch of cream or white wine, offers a more earthy alternative to meat-based sauces. Pairs beautifully with the Rossese di Dolceacqua or a Ligure di Ponente Rosso.

Jump back to Croxetti of Varese Ligure Recipe