Used in traditional dishes such as pizzoccheri, polenta taragna and sciatt, buckwheat is typical of the northern slopes of Valtellina, particularly in the town of Teglio, where the south-facing slopes provide the necessary sunlight and warmth.
Fields of Flowering Buckwheat and the Menaglio Mill
September is the
best month to enjoy the fields of buckwheat in flower. Walking alongside the
sea of white is probably one of the most picturesque experiences during this
period in Teglio, the home of pizzoccheri, a buckwheat pasta dish.
At the end of the walk, a visit to the Mulino Menaglio buckwheat mill in the
hamlet of San Rocco is a must. The mill is managed by the "Associazione
per la Coltura del Grano Saraceno di Teglio", which oversees the
cultivation of buckwheat in the area. The mill has a two-storey exhibition area
and a small factory with a kitchen, where you can sample several Valtellina
dishes made with buckwheat in a unique setting.
For more information:
Info Point Teglio
Tel. +39 0342 782000 - iatteglio@valtellinaturismo.com
The Properties of Buckwheat
Buckwheat
is a herbaceous plant whose grain-like seeds are
ground into a flour, which is why it is often thought of as a true grain such
as wheat or rye. Buckwheat is gluten-free, high in
plant proteins, fibre, B-group vitamins, important minerals and amino
acids.
