Pizzoccheri (Italian pronunciation: [pitˈtsɔkkeri]; Lombard: pizòcher [piˈtsɔker]) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina (a small valley located in the Lombardy region of Northern Italy) 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][3]

Pizzoccheri

Type	Pasta
Place of origin	Italy, Switzerland
Region or state	Valtellina, Graubünden
Main ingredients	Buckwheat, Wheat flour, Water
Media: Pizzoccheri

The dish was first identified in 1550, in the Category of Inventories of Things that May be Eaten in Italy by Ortensio Lando.[4]

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.[5]

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 Accademia del Pizzocchero di Teglio was founded in 2002 to promote traditional preparations of pizzocchero.[6] In 2016 the dish gained the European Union's recognition of Protected Geographical Indication (IGP).[7]

The Pizzoccheri bianchi of the area around Chiavenna are quite distinct, being a form of gnocchetti, often made from white wheat flour and dry bread.[8]

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References

На других языках

[es] Pizzoccheri

[ru] Пиццокери