Original Crozet de Savoie
Traditional Savoyard pasta
Perfect for gratin dishes & croziflette
Melting and generous texture in the mouth
Mountain pasta for generous and comforting dishes.
These small squares of dough originating from Savoie are made from soft wheat flour, durum wheat semolina, and eggs. Their unique texture and ability to absorb sauces make them the perfect base for gratin dishes, melt-in-the-mouth croziflette, or rich and delicious mixed salads.
Maison Fayard is bringing this Alpine specialty up to date with simple ingredients and traditional know-how, to rediscover the raw pleasure of local cuisine.
Ingredients
Soft wheat flour, Durum wheat semolina, Eggs, Salt.
Allergens: Contains: Wheat, Eggs. May contain: Nuts, Soya.
Storage
Store in a cool, dry place.
Best before the date indicated on the package.
Average nutritional values per 100 g
Energy: 1500 kJ / 355 kcal
Fat: 2.9 g, of which saturated fat: 0.6 g
Carbohydrates: 71 g, of which sugars: 2.3 g
Fiber: 3.5 g
Protein: 13 g
Salt: 0.10 g
Potassium: 118 mg (3%)
Calcium: 25 mg (3%)
Iron: 3.5 mg (25%)
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Food pairings & tasting tips
Perfect match
Enjoy as a croziflette with melted Reblochon cheese, bacon, crème fraîche, and a pan-fried onion. Also ideal in a warm salad with diced cheese, a few walnuts, and a mustard vinaigrette.
As for wine , opt for a white wine from Savoie or a Chignin-Bergeron : mineral and fruity, it will perfectly balance the richness of the dish.
Fayard House Council
Cook the crozets for 15 to 20 minutes in boiling salted water, then drain them. For a successful gratin, alternate layers with your filling and bake at 180°C for 10 minutes. A generous dish to share without moderation.
100% French product
Guaranteed origin, local recipes.
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