Valtellina.it

It originated in Teglio, an ancient town in the heart of the Valtellina from which the whole valley took its name.
The typical feature of pizzoccheri is given by the use of black flour made from buckwheat and white flour. The resulting dough, dark in colour, is worked until tagliatella-like strips are obtained, the pizzoccheri are then cooked with Savoy cabbage and potatoes, finally Alpine butter and local cheese are added. According to the original recipe they are served with a dash of pepper.
A stop in a restaurant, inn or trattoria where pizzoccheri are still traditionally made by hand is a must for all visitors to the Valtellina.
The Accademia del Pizzocchero oversees the original recipe and sponsors studies and in-depth research into this dish and buckwheat.

Accademia del Pizzocchero
Piazza Santa Eufemia, 6 - 23036 Teglio (SO)
Tel. + 39 0342 782000 - Fax + 39 0342 783612
mailto:info@accademiadelpizzocchero.it