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Ancient cereals pasta

Crozets with 40% Buckwheat

Lazzaretti Lazzaretti


These tiny pasta from Savoy, a culinary symbol of the Alps, can be cooked in a bake and go really well with sauced meats, freshwater fish, and especially with good cheeses!

Buckwheat tastes similar to hazelnuts.

Focus on business know-how :

This pasta is dried the old-fashioned way using a slow, low-temperature method.

Origines & Filières :

Made only with buckwheat grown in France.

Tips and tricks :

Traditional recipe (serves 4): Cook 300g of crozets in boiling water for 5 min. In a frying pan, fry 2 onions until golden, then place the crozets and onion in a gratin dish with a little crème fraîche and thin slices of smoked pork belly. Season with salt, pepper and nutmeg. Cover with 150g of reblochon cheese in strips. Bake for 20 min at 180°C.

Cook for 5 min in salted boiling water.

Ingredients :
Organic durum-wheat semolina, organic buckwheat flour
Allergens :
Contains gluten. Possible traces of egg and soya.

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