Type Pasta
Place of origin Italy
Main ingredients Buckwheat, Wheat flour, Water
Cookbook: Pizzoccheri  Media: Pizzoccheri

Pizzoccheri (Italian pronunciation: [pitˈtsɔkkeri]) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano, and dressed with garlic lightly fried in butter.[1][2]

Pizzoccheri can be made easily by hand. They can also be found pre-made. If Pizzoccheri are prepared at home, they must generally be eaten the same day.[3]

Two pizzoccheri fairs (or sagre) take place in Teglio: La Sagra dei Pizzoccheri, celebrated in July and the festival of The Golden Pizzocchero, celebrated in September.

The Pizzoccheri bianchi of the area around Chiavenna are quite distinct, being a form of gnocchetti, often made from white wheatflour and dry bread.[4]


  1. Accademia Del Pizzocchero di Teglio Recipe from the "Teglio's Pizzoccheri Academy" (In italian).
  2. Donati, Stella (1992), Cucina regionale italiana, Milano.
  3. Pizzoccheri, a Valtellina’s recipe Pizzocheri recipe in english.
  4. Cipriani, Bruna. Pizzoccheri bianchi di Chiavenna (o gnocchetti), Coquinaria.it
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