Buckwheat crozets - Pasta specialty

Within Savoy, the land where Alps Mountains form a bridge between Italy and France, the history of pasta is legendary and deeply rooted. Over the centuries, Savoyard women have been rolling a rich, small-squared pasta with wheat, eggs and truly local expertise. Yesterday’s skilled manual methods have been replicated in today’s technological processes. Alpina, the specialist of this small pasta square, perpetuates the ”handcrafted” tradition, while allowing enough time to ensure that the low temperature drying technique retains only the very best flavours. As a culinary symbol of the mountain culture, Alpina’s Crozets are tasty, simple and always on hand to recreate the friendly atmosphere of an après-ski meal.