Specialty pasta from the Italian Alps. This hearty, fibrous noodle is a specialty pasta from the Italian Alps (Valtellina) made with half buckwheat flour and half durum wheat. Approximate cooking time: 15 minutes
Teglio is the historical center of buckwheat cultivation and traditionally the homeland of pizzoccheri, which are dark-coloured thick tagliatelle made from a mixture of buckwheat flour and wheat flour. They are served with potatoes, spinach, chard and Savoy cabbage enriched with local cheese, preferably Bitto. It was the local cultivation of the town, which provided all these ingredients, that led to such a delicious recipe. Brasciadei, ring-shaped rye bread left to go dry and crunchy, is also added to the Teglio pizzoccheri. Another speciality of Valtellina is the Sciatt puff, which consists of cheese cubes covered in buckwheat batter with a drop of grappa and served on a bed of green chicory. The cuisine of Alta Valtellina, the area around Bormio and Livigno, is strongly influenced by South Tyrol and Engadina, and its typical dishes include Kanedel, Gnocc with white flour and Sughet. Tirano has unusual specialties like the traditional dish of Chiscioi, tasty cheese and buckwheat fritters, and deserts like the honey and walnut Cupeta.
For more information, contact the Accademia del Pizzocchero.