Pizzocheri are a speciality of pasta Products, close to the Spätzle. coming from the area of the Valtellina, in Italy, more particularly of the town of Teglio. It is a mountain dish above all. One only finds them rather with difficulty in Italy, apart from this area, and almost never in France.

With Teglio, the Sagra dei Pizzoccheri in July, and The Golden delicious Pizzocchero , in September are two occasions to celebrate it.

Description

These pastes are made house containing flour of Sarrazin (80%) and of flour of corn (20%) and generally cut out in simple tagliatelli.

Preparation

Pizzocheri are traditionally prepared mixed with a set of greenery (cabbages, white beets, spinaches, rucolla) of potatoes pulps, of cheese of mountain and butter. These raspy tagliatelli have a rustic taste associated with that of a tasty potful.

Thus, often in the Italian Kitchen traditional, the pastes are prepared mixed with vegetables.

Bonds

• List of pastes

• Accadémie of Pizzoccheri

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