Despite the name, Pizzoccheri has nothing to do with pizza. It is a first course centered around a special pasta made of buckwheat flour, a type of grain also called Saracen corn (‘grano Saraceno’ in Italian). The recognizable hearty flavor and coarse texture of buckwheat pasta is almost absent from Italian cuisine, but it marries perfectly with potatoes, cabbage, butter and the Valtellina Casera cheese (also indigenous of Valtellina) to make a very unique dish.
Italian Cuisine | Pizzoccheri della Valtellina |
#mohamed_ahmed_alsowaidi_italian_cuisine
Despite the name, Pizzoccheri has nothing to do with pizza. It is a first course centered around a special pasta made of buckwheat flour, a type of grain also called Saracen corn (‘grano Saraceno’ in Italian). The recognizable hearty flavor and coarse texture of buckwheat pasta is almost absent from Italian cuisine, but it marries perfectly with potatoes, cabbage, butter and the Valtellina Casera cheese (also indigenous of Valtellina) to make a very unique dish.
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