Pizzoccheri
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Pizzoccheri are a type of tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano, and dressed with garlic and sage that are lightly fried in butter together.[1][2]
Pizzoccheri can be easily made by hand. They can also be found pre-made.
Two fairs (or sagre) take place in Teglio: La Sagra dei Pizzoccheri, celebrated in July and the festival of The Golden Pizzocchero, celebrated in September.
The Pizzoccheri bianchi of the area around Chiavenna are quite distinct, being a form of gnocchetti, often made from white wheatflour and dry bread.[3]
[edit] References
- ^ Accademia Del Pizzocchero di Teglio Recipe from the "Teglio's Pizzoccheri Academy" (In italian).
- ^ Donati, Stella (1992), Cucina regionale italiana, Milano.
- ^ Bruna Cipriani, Pizzoccheri bianchi di Chiavenna (o gnocchetti), Coquinaria.it
