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Pizzoccheri della Valtellina IGP
Info and description
Typical pasta from Valtellina made with buckwheat flour.
Storage in a cool, dry place.
Preparation: cook potatoes and vegetables (savoy cabbage - ribs) in plenty of salted water, add Pizzoccheri and boil for about 12 - 15 minutes.
Drain the Pizzoccheri in a soup tureen, season with small pieces of semi-fat dairy cheese (Valtellina Casera is recommended), grated Parmesan cheese, plenty of butter fried with garlic.
Serve them piping hot with a sprinkle of pepper or, if you want a touch of class: “la pesteda”.
Ingredients: durum wheat semolina, whole-wheat buckwheat flour 30%, water.
Allergen: durum wheat semolina.
Origin: Valtellina.
Net weight: 500 gr
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