Pizzoccheri

Pizzoccheri is a distinctive pasta made from a blend of 80% buckwheat flour and 20% wheat flour, shaped into short tagliatelle strands. Traditionally, pizzoccheri is cooked with greens and cubed potatoes, then layered with Valtellina Casera cheese and either Grana Padano or Parmigiano Reggiano. It is finished off with garlic lightly sautéed in butter. While pre-made pizzoccheri is available, homemade pizzoccheri, especially when eaten fresh on the same day, offers an unmatched flavor.

In the regions of Valtellina and Graubünden, pizzoccheri is celebrated with two special events in Teglio: La Sagra dei Pizzoccheri in July and The Golden Pizzocchero festival in September. Another delightful variation, known as pizzoccheri bianchi, hails from the Chiavenna area and resembles gnocchetti made from white wheat flour and dry bread.

In 2016, pizzoccheri was awarded Protected Geographical Indication (PGI) status by the European Union, underscoring its traditional and regional significance.