Pizzoccheri della Valtellina

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Pizzoccheri della Valtellina

Produced by : Moro
Origin : Valtellina, Italy

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This full flavoured, wonderfully textured pasta is said to have been enjoyed in the Valtellina area of Lombardy since the 14th century. Pizzoccheri are traditionally cooked according to the Valtellina recipe: cooked in salty water together with potatoes, swiss chard and/or spinach, then finished in the oven with a sauce made with butter, sage and cheese (Bitto or Fontina).

For its extremely high energy content, this recipe is mainly enjoyed in winter, and usually constitutes the main (and only) dish of the meal, along with some full bodied red wine.