Regional specialties

Crozets

Small square pasta from Savoie, often served in a cheese gratin.

Say it: kroh-ZAY (approximate English pronunciation)

Crozets are little squares of pasta associated with Savoie. Wheat and buckwheat versions exist, and a buckwheat label does not necessarily mean that wheat is absent. They can appear in soups, as a side or in a baked dish with cheese. A croziflette uses them in a preparation inspired by tartiflette.

Names to look for on menus

crozet, crozets, croziflette

Explore its regional connections: French Alps

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