Alpina Savoie was founded in Chambéry in 1844. With these Crozets take the opportunity to recreate the friendly atmosphere of après-ski meals or to test new flavors in salads. Alpina Crozets are small, flat pasta squares made with buckwheat flour - (400g/14.1oz]

Sprinkle the Crozets into a large volume of boiling, salted water. Leave to cook for 15 minutes. Drain and prepare with some pancetta, cheese, mushrooms, it's absolutely fabulous !