Product origin

Rhones-Alpes

Chambéry

Rhones-Alpes

Crozet pasta

“Pasta became part of local tradition in the Duchy of Savoie in the 15th century, when it was on the border between France and Italy. Pasta fast became an important part of local food, each valley had its own recipe and local know-how. In the Tarentaise Valley, housewives would first roll out the pasta with their rolling pins and then make Crozet pasta by cutting little squares out of the dough. A Crozets gratin is a family favourite.”
Christian Tacquard, Crozets producer in Chambéry