Pizzoccheri from Valtellina IGP
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Pizzoccheri della Valtellina IGP from Moro, a pasta brand founded in 1868, made in Prata Camportaccio, in the province of Sondrio (Lombardy). These short, flat ribbons are made with durum wheat semolina and 20% wholemeal buckwheat flour, which gives them their gray-brown color and earthy flavor.
Pizzoccheri come from Teglio, in the heart of Valtellina, where buckwheat has long been grown in the Alpine valleys, and are protected by the Pizzoccheri della Valtellina IGP. The classic dish cooks them with potatoes and Savoy cabbage, then layers them with Valtellina Casera cheese and butter browned with garlic and sage.
- Type: Dried buckwheat pasta, Pizzoccheri della Valtellina IGP
- Producer: Moro (Aldino S.r.l.), plant in Prata Camportaccio (Sondrio, Lombardy)
- Cooking time: 12 minutes
- Pairs with: Potatoes, Savoy cabbage, Valtellina Casera, butter and sage
- Size: 500 g (1.1 lb)
Cook in plenty of salted boiling water for about 12 minutes. For the classic Valtellina dish, cook the pizzoccheri together with diced potatoes and Savoy cabbage, drain, then layer with Valtellina Casera cheese and butter browned with garlic and sage.
Nutrition Facts
| Amount per servingCalories | 200 |
|---|---|
| % Daily Value* | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 4g | 14% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 7g | |
| Vitamin D 0mcg | 0% |
| Calcium 10mg | 0% |
| Iron 0.7mg | 4% |
| Potassium 100mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Store in a cool, dry place away from heat and direct light.
Aldino S.r.l. a s.u. (Moro)
Via E. Montale 21/23, 37052 Casaleone (VR), Veneto, Italy
Plant: Via Nazionale 4, 23020 Prata Camportaccio (SO), Lombardy, Italy
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Shipping Cost EUR |
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