Anfosso's Croxetti

Anfosso's Croxetti, also known as corzetti or corsetti, are a type of pasta typical of Ligurian tradition. These, in particular, belong to the stampata variety, characterised by small pasta medallions decorated with a special wooden mould, which enhances their sauce retention capacity. Widespread since the Renaissance, croxetti were often personalised with noble coats of arms to emphasise the prestige of families of the time.

Like all Anfosso pastas, they are produced according to the precepts of high family tradition. The quality of the durum wheat semolina, the use of bronze dies, and the long and delicate slow-drying process at low temperatures contribute to the creation of a unique and high-quality product.

Try them with classic pesto alla Genovese or, alternatively, with porcini mushroom sauce, both produced by Anfosso.

Cooking time: 10 minutes.

About Olio Anfosso 

Since 1945, Olio Anfosso has been producing extra virgin olive oil in full respect of the Western Ligurian tradition. Among its highest quality offerings, the DOP Riviera Ligure - Riviera dei Fiori, Monocultivar Taggiasca, and Tumaì extra virgin olive oils stand out. Over the years, Anfosso's extra virgin olive oils have received several awards, notably the Ercole Olivario Award (2018, 2019, and 2020) and Gambero Rossi (consecutively since 2014), among others.

Always with their award-winning extra virgin olive oil as a foundation and combining carefully selected recipes with family expertise, they also produce a wide range of products typical of Ligurian tradition: Ligurian Taggiasca olives in extra virgin olive oil, pesto rosso, pesto di peperoni, and, of course, the award-winning Pesto con Basilico Genovese DOP, the most emblematic Ligurian product made with extra virgin olive oil, Genovese basil DOP, Grana Padano, and pine nuts.