Pizzoccheri della Valtellina IGP - Bormio
Info and description
Typical pasta from Valtellina made with buckwheat flour.
Store in a cool, dry place.
Preparation: cook the pasta in plenty of salted water with potatoes, savoy cabbage or ribs.
When cooked, drain with a ladle and arrange the pasta and cheese in layers in an oven dish, sprinkle with grated Parmesan cheese and pour over the melted butter with sage and garlic.
Ingredients: durum wheat semolina, buckwheat flour, hard wheat flour.
Allergens: durum wheat semolina, buckwheat flour, durum wheat flour.
Origin: Valtellina.
Net weight: 500 gr.
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