Pastas have a rich history in the Savoy, that Alpine region so close to the Italian Piedmont. Each valley developed its own special forms and recipes, which were communicated from valley to valley in the summertime by the alpages. The most famous of Savoyard pastas are crozets, little squares of pasta. The name is said to come from the local dialect "croé" or small. Because they are made with buckwheat flour, they retain their texture and firmness when cooked. To cook, add them to boiling water and cook for 20 minutes. Then toss them with butter and grated cheese from the region (Comté, Beaufort), or use them to prepare a gratin with butter, cheese, and lardons (bacon). Because they don't get soggy, they are also an excellent choice for pasta salads.