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Description
Pizzoccheri from Valtellina IGPPizzoccheri are a pasta format similar to noodles, but shorter and wider prepared with buckwheat flour, mixed with flour 00. They originate from the town of Teglio (Sondrio), in the heart of Valtellina. Here there is also the Academy of pizzocchero of Teglio that, in addition to having "deposited" the original formula of the recipe, aims to "protect, promote and spread the pizzocchero of Teglio and all the typical expressions of the food and wine of
Pizzoccheri are a pasta format similar to noodles, but shorter and wider prepared with buckwheat flour, mixed with flour 00. They originate from the town of Teglio (Sondrio), in the heart of Valtellina. Here there is also the Academy of pizzocchero of Teglio that, in addition to having "deposited" the original formula of the recipe, aims to "protect, promote and spread the pizzocchero of Teglio and all the typical expressions of the food and wine of the province of Sondrio."
The peculiarity of the recipe is precisely the use of buckwheat flour, a plant far from similar to wheat. Originally from Northern Europe, where it was called Heidenkorn, the grain of the pagans, then Saracens, non-Christians.
Size: 500 g
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