The profound bond between Liguria and the craft of pasta-making boasts ancient roots, dating back to at least the thirteenth century, an era in which the mercantile power of Genoa proudly dominated the wheat routes of the Mediterranean. Despite the historic scarcity of flat agricultural lands, the far-sighted local merchants secured constant provisions by accumulating grain within their ports, ready to be resold or transformed even in times of crisis. This pasta-making culture evolved over generations, nourished by constant exchanges with the Arabic world and favored by the coastal climate, perfectly suited for natural drying under the embrace of the sea breeze.

One of the most refined symbols of this heritage is the corzetti, or croxetti, small, decorated medallions of pasta that were served with honor even at sumptuous royal banquets in 1362. The name may derive from the Provenu00e7al "crosets" or from the cross originally stamped upon the discs of dough. While simple coins were once used to adorn them, over time the artisan "vermicellai" fashioned finely carved wooden stamps bearing the coats of arms of local noble families. These designs served not only an aesthetic and heraldic purpose, but were extraordinarily functional, their relief patterns catching and holding the sauce with exquisite grace.

This recipe embodies the very soul of eastern Ligurian cuisine, wherein the delicacy of fresh marjoram marries the crisp texture of pine nuts and walnuts. The use of the marble mortar, a traditional vessel of Ligurian kitchens, preserves the essential oils of the herbs without warming them, ensuring an unmistakable fragrance that evokes Mediterranean gardens. Preparing corzetti demands both patience and mastery, transforming a simple dough of flour, water, and wine into a culinary masterpiece that celebrates the history of a region cradled between the mountains and the sea.