pizzoccheri
Sign in to savethumb|A dish of pizzoccheri Pizzoccheri (; , ) is 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.
Key facts
- Food.name
- Pizzoccheri
- Food.image
- Pizzoccheri.jpg
- Food.image_size
- 250px
- Food.country
- Italy
- Food.region
- Valtellina
- Food.type
- Pasta
- Food.main_ingredient
- Buckwheat, wheat flour, water
- Food.variations
- Pizzoccheri della Valtellina, pizzoccheri bianchi della Valchiavenna
via Wikipedia infobox
Wikidata facts
- Image
- Pizzoccheri.jpg
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- Commons category
- Pizzoccheri
Sources (1)
via Wikidata · CC0
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Article
5 sectionsContents
- History
- In popular culture
- Variations
- See also
- References
thumb|A dish of pizzoccheri Pizzoccheri (; , ) is 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.