Pizzoccheri
Type of pasta / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Pizzoccheri?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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. They are also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.
Quick Facts Type, Place of origin ...
Type | Pasta |
---|---|
Place of origin | |
Region or state | |
Main ingredients | Buckwheat, wheat flour, water |
Variations | Pizzoccheri della Valtellina, pizzoccheri bianchi della Valchiavenna |
Close
Pizzoccheri can be made by hand or can be purchased pre-made.[1][2]