Pizzoccheri: Difference between revisions
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Pizzoccheri can be easily made by hand. They can also be found pre-made. |
Pizzoccheri can be easily made by hand. They can also be found pre-made. |
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In [[Teglio]] |
In [[Teglio]], two fairs take place: ''La Sagra dei Pizzoccheri'', celebrated in July and the festival of ''The Golden Pizzocchero'', celebrated in September. |
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[[Category:Italian cuisine]] |
[[Category:Italian cuisine]] |
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Revision as of 07:53, 4 July 2008
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Pizzoccheri are a type of tagliatelle, a flat ribbon pasta, made with buckwheat 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 bitto cheese and dressed with garlic and sage that are lightly fried in butter together.
Pizzoccheri can be easily made by hand. They can also be found pre-made.
In Teglio, two fairs take place: La Sagra dei Pizzoccheri, celebrated in July and the festival of The Golden Pizzocchero, celebrated in September.