Pizzocheri

Pizzocheri are a type of pasta originating from the Valtellina region of Lombardy, Italy. The pasta is made from buckwheat flour, which gives it a distinctive dark color and nutty flavor. Traditionally, pizzocheri are short, flat ribbons, about two inches long and a quarter inch wide. The dough is typically made with just buckwheat flour and water, although some recipes may include a small amount of wheat flour for a slightly different texture.

The most classic preparation of pizzocheri is the "Pizzoccheri della Valtellina" dish. This involves layering the cooked pasta with cubed potatoes, Savoy cabbage, and a generous amount of local Valtellina cheese, such as Casera or Bitto. The dish is then seasoned with garlic infused in butter, which is poured over the layers before baking or briefly cooking to melt the cheese and meld the flavors. Black pepper is often added generously to finish.

Buckwheat, the primary ingredient, has been cultivated in the mountainous Valtellina valley for centuries due to its resilience in the harsh climate. Pizzocheri represent a hearty and nourishing meal, historically important for the local population. The dish is a protected geographical indication (PGI) product, meaning its traditional preparation and ingredients are recognized and regulated.