Pizzoccheri
{{Short description|Type of pasta}}
{{Italics title}}
{{Infobox food
| name = Pizzoccheri
| image = Pizzoccheri.jpg
| image_size = 250px
| country = Italy
| region = Valtellina
| type = Pasta
| main_ingredient = Buckwheat, wheat flour, water
| variations = Pizzoccheri della Valtellina, pizzoccheri bianchi della Valchiavenna
}}
File:Esno4Wkmana_jul_2014_Cassnam_066.jpg
Pizzoccheri ({{IPA|it|pitˈtsɔkkeri|lang}}; {{langx|lmo|pizzòcher}}, {{IPA|lmo|piˈtsɔker, -kar|pron}}) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.
Pizzoccheri can be made by hand or can be purchased pre-made.{{Cite news | url=https://www.telegraph.co.uk/recipes/0/pizzoccheri-della-valtellina-pasta-cabbage-potatoes-recipe/ | title=Pizzoccheri della Valtellina (pasta with cabbage and potatoes) recipe | work=The Daily Telegraph | first=Diana | last=Henry | date=3 February 2023}}{{Cite news | url=https://www.theguardian.com/food/2022/nov/05/pizzoccheri-pasta-recipes-buckwheat-cabbage-spring-onions-cheese-butter-lemon-sage-yotam-ottolenghi | title=Pass the buck(wheat): Yotam Ottolenghi's pizzoccheri recipes | work=The Guardian | date=5 November 2022}}
History
The dish was first identified in 1550, in the Category of Inventories of Things that May be Eaten in Italy by Ortensio Lando.{{Cite web|date=2017-01-04|title=Pizzoccheri {{!}} (Traditional Italian Buckwheat Pasta Recipe)|url=https://www.nonnabox.com/what-is-pizzoccheri/,%20https://www.nonnabox.com/what-is-pizzoccheri/|website=www.nonnabox.com}}{{Dead link|date=March 2024 |bot=InternetArchiveBot |fix-attempted=yes }}
In the 1799 book Die Republik Graubündent (The Republic of Graubünden), German historian Heinrich L. Lehmann wrote about a "perzockel" dough made from buckwheat flour and egg.
In popular culture
Two pizzoccheri fairs (or sagre) take place in Teglio: La Sagra dei Pizzoccheri, celebrated annually in July, and the festival of The Golden Pizzocchero, celebrated annually in September.
In 2002, the Accademia del Pizzocchero di Teglio was founded to promote traditional preparations of pizzocchero.{{Cite web |title=Accademia del Pizzocchero di Teglio - Storia e tradizione - Teglio |url=https://accademiadelpizzocchero.it/ | website=Accademia del Pizzocchero di Teglio |language=it-IT}}
In 2016, the dish gained the European Union's recognition of protected geographical indication (PGI).{{Cite web|date=4 October 2016 |title=Gazzetta Ufficiale della Repubblica Italiana |url=http://www.gazzettaufficiale.it/atto/serie_generale/caricaDettaglioAtto/originario?atto.dataPubblicazioneGazzetta=2016-10-19&atto.codiceRedazionale=16A07519&elenco30giorni=false}}
Variations
Pizzoccheri della Valtellina – the original variation from Valtellina, is 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 Parmesan, and dressed with garlic lightly fried in butter.{{Cite web |last=Shemaria |first=Liz |title=Pizzoccheri: Italy's debated buckwheat pasta recipe |url=https://www.bbc.com/travel/article/20220907-pizzoccheri-northern-italys-gluten-free-buckwheat-pasta | work=BBC News | date=8 September 2022}}
Pizzoccheri bianchi della Valchiavenna – from the area around Chiavenna, is quite distinct, being a form of gnocchetti, often made from white wheat flour and dry bread.{{Cite web | last=Cipriani | first=Bruna | url=http://www.coquinaria.it/archivio/cucina/ricette/pizzoccheri_bianchi_di_chiavenna.html | title=Pizzoccheri bianchi di Chiavenna (o gnocchetti) | website=Coquinaria.it}}
See also
References
{{Reflist}}
{{Lombard cuisine}}
{{Pasta}}
Category:Culture of Graubünden
Category:Italian products with protected designation of origin
{{Pasta-stub}}