Diots - roasted one pot dish

Diots – roasted one pot dish

I have been enjoying finding new ways to cook this savoyard sausage called Diots, pronounced Deeyo.  The traditional savoyarde dish is Diots au Vin Blanc, check out my blog post and recipe. Diots can be cooked in the same way as most other sausages and they have a dense texture and full strong meaty flavour.…

Crozets

Crozets – A Savoie Pasta

The Savoie region has its’ own speciality pasta called Crozets.  These are small pieces of pasta typically flat and square.  This pasta was traditionally made at home by the housewife using wheat or buckwheat and a mixture of both. Crozets first appeared in the Savoie in Tarentaise in the 17th Century and if we go…

Diots in White Wine

Diots in white wine–Diots au vin blanc

This is a local Savoyarde dish.  The Diots (pronounced deeyo) are sausages – very meaty and flavourful sausages.  The traditional way of cooking them is in white wine, but they are also good roasted or grilled, in a casserole and great cold in a sandwich too with Dijon mustard. Diots are about 10 – 15cm…