Pizzoccheri d'Oro: Pizzocheri festival in Teglio

Traditional pizzocheri festival

Every weekend from the beginning of September to the end of November
Teglio, the historic village in the Valtelina Valley, is not only known because of its cultural treasures, but is generally considered the cradle of the pizzocheri, a typical Valtellina specialty.

Two culinary festivals are dedicated to this local specialty:
In July the & ldquo; Sagra dei Pizzoccheri & ldquo; and in September and October   the festival of Pizzocheri d & rsquo; Oro.

Pizzoccheri are, along with Polenta , the most famous dish from the Veltliner gastronomy. It is buckwheat ribbon noodles in a stew made from savoy cabbage, potatoes, with lots of local semi-fat cheese and melted butter   be dressed with garlic.
The current name Pizzocheri is derived from the older term pinzocheri, which is a low-ranking, i.e. a poor people's dish. Pizzocheri are first mentioned in a document in 1548. They come from the Teglio area and are very easy to prepare.
The dough and the pasta cladding must be handmade to retain the full flavor. If you don't want to make the pizzocheri yourself, you can find ready-made pizzoccheri in all grocery stores and specialty shops in Valtellina and the Lake Como region.
A Veltliner red wine goes perfectly with this delicious dish.

Detailed information about   Pizzocheri d'Oro   in Teglio   and the current program can also be found here!

The Pizzoccheri recipe can be found here!

See also the   event websites of:  
http://www.teglioturismo.it/home.html   and   http ://www.saporidautunnoteglio.it/

Larger map view

TIP:
We invite you to visit the museum in the old Mill in Bottonera & ndash; Visiting Chiavenna to see how to prepare the wheat for the pizzoccheri on site.