pizzoccheri are a specialty of the Valtellina in Lombardy.
noodles are buckwheat flour and, in part, of wheat.
cooked with potatoes, cabbage and ribs, are then served with a fried
butter, garlic, sage leaves and lots of cheese or dairy in bitto
cubes.
Serves 6 I cooked half a kilogram. pizzoccheri
of dry and I followed the recipe printed on the back of the box. I used
Valtellina Casera DOP cheese, tasty.
Who would prepare pasta at home,
see recipe under "Pizzoccheri" labels on the side.
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