If you love Valtellina, you just have to love the goodness of pizzoccheri, the product symbolising local cuisine that has received a Coldiretti farmers’ association “Flag of Taste". The recipe for pizzoccheri is handed down from generation to generation. Taste it in Teglio, the ancient village where this pasta dish was created, or stop to eat in the restaurants, osterias and trattorias throughout Valtellina where it is still made by hand, as tradition dictates. The ingredients? Dark buckwheat flour and white flour. The pasta it makes is dark, cut into strips that are then cooked with savoy cabbage and potatoes and, to finish, generously flavoured with Alps butter and local cheese. In the original recipe, a twist of freshly ground pepper is added as a final touch. Pizzoccheri is popular and “copied” everywhere, leading to the creation in Valtellina of the Academy of the Pizzocchero (link) which safeguards the originality of the dish, promoting study and analysis.

Info: www.accademiadelpizzocchero.it

Luoghi per Pizzoccheri

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