Italy
Photo: Nnaluci, CC BY-SA 3.0, croppedPizzoccheri
/pitˈtsɔkkeri/peet-SOCK-keh-ree
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- Taste
- RichSavory
- Made with
- Wheat & flourPotatoVegetablesDairy & cheese
History
Pizzoccheri are short, flat ribbons of pasta made mostly with buckwheat flour, which gives them a grey-brown colour. They come from Valtellina, the Alpine valley in northern Lombardy, where buckwheat grew better than wheat on poor mountain soil, and they are also eaten in the neighbouring Swiss Val Poschiavo. The classic dish layers the pasta, boiled together with potatoes and cabbage or chard, with local Valtellina Casera cheese and butter browned with garlic and sage. The town of Teglio, which hosts an academy dedicated to pizzoccheri, claims to be its home. It is a heavy winter dish meant for cold mountain days.
Sources
