Below is a list of all known varieties for Corzetti. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Corzetti (Basil Dough) | Medallions infused with fresh basil, pairing well with pesto. |
| Corzetti (Chestnut Flour) | Medallions made with a blend including chestnut flour, giving the pasta an earthy sweetness. |
| Corzetti (Hand-Stamped/Geometric) | Medallions featuring highly detailed, classic hand-stamped geometric patterns for enhanced sauce adhesion and visual appeal. |
| Corzetti (Maltagliati Cut) | A less precise, irregularly-cut version of Corzetti, often used in soups or dishes where the perfect medallion shape is less critical. |
| Corzetti (Plain Egg Dough) | Simple medallions made from a plain egg-enriched pasta dough. |
| Corzetti (Saffron Dough) | Corzetti dough infused with saffron, giving the pasta a warm, yellow color and a subtle, aromatic flavor. |
| Corzetti (White Wine Dough) | Corzetti dough enriched with white wine, imparting a delicate acidity and richness. |
| Corzetti (Whole Wheat) | Pasta made from whole wheat flour, giving the medallions a rustic flavor and heartier texture, often paired with mushroom sauces. |