Pizzoccheri

First created in the 1500s, this traditional Italian pasta variety is made with a combination of buckwheat and wheat flour. Often described as short tagliatelle, it is characterized by its flat, wide shape and dark color. It originated in Lombardy, more precisely in the Valtellina valley and it is traditionally paired with potatoes, cabbage, butter, and cheese, such as Valtellina Casera or Parmigiano Reggiano, to create pizzoccheri alla Valtellinese, the signature dish of the region.

Though it is often homemade, factory produced varieties of pizzoccheri are also common.

Valtellina, Italy

Part of

Pasta

Pizzoccheri alla Valtellinese

This traditional pasta dish combines buckwheat pizzoccheri pasta with potatoes and cabbage, which is seasonally replaced by swiss chard or green beans. All of the ingredients ... Read more