Pizzoccheri della Valtellina BIO
Info and description
Typical pasta from Valtellina made with buckwheat flour.
Storage in a cool, dry place.
Preparation: boil potatoes and vegetables in plenty of salted water.
Add the Pizzoccheri and boil for approx. 15 minutes.
Drain, dress in layers with young Casera Valtellina dop cheese and fried butter with sage or garlic.
Ingredients: durum wheat semolina, wholemeal buckwheat flour 30%, water.
Allergens: durum wheat semolina, whole buckwheat flour 30%
Origin: Valtellina.
Net weight: 500 gr.
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