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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Valtellina |
| Main ingredients | Buckwheat, wheat flour, water |
| Variations | Pizzoccheri della Valtellina, pizzoccheri bianchi della Valchiavenna |
Pizzoccheri (Italian: [pitˈtsɔkkeri]; Lombard: pizzòcher, Lombard: [piˈtsɔkɐr]) is a type of short tagliatelle, a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.
Pizzoccheri can be made by hand or can be purchased pre-made.[1][2]
- ^ Henry, Diana (3 February 2023). "Pizzoccheri della Valtellina (pasta with cabbage and potatoes) recipe". The Daily Telegraph.
- ^ "Pass the buck(wheat): Yotam Ottolenghi's pizzoccheri recipes". The Guardian. 5 November 2022.
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