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pizzoccheri buckwheat
The pizzoccheri buckwheat pasta is a typical format of Valtellina it consumed usually with butter, Casera, cabbage and potatoes. The pasta factory Paisanella, repeats this format produced with wholemeal flour and buckwheat. The pizzoccheri are a type of very tasty pasta that goes well with simple ingredients.
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Pizzoccheri Paisanella buckwheat.
Pizzoccheri buckwheat are a typical Lombardy product, especially produced in Valtellina where they're typical dish eaten mostly in winter. Pizzoccheri vatellinesi are served with lots of butter, casera, Bitto, grana, cabbage and potatoes. The pasta factory Paisanella reproduces this famous format with a mixture of brown and buckwheat flour, hand-crafted in the finest mountain shelters. Pizzoccheri are very tasty as well as being a source of energy and protein through the buckwheat which has a low production yield and require low temperatures to give their best. The Pizzoccheri can be used in simple and poor recipes only with butter, sage and legumes. Check out the online pizzoccheri directly to your home within 24 / 48h.
| Size | 500 g |
|---|---|
| Location | Prodotto in Italia |
| Storage | Conservare in un luogo fresco e asciutto |
Combinations
Pizzoccheri buckwheat are excellent served as the classic dish from Valtellina with potatoes, cabbage, Casera, Bitto and but also with simple butter and sage, or legumes such as lentils and beans.
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