Pizzoccheri d'Oro: Pizzocheri festival in Teglio

On the weekends in September and October, Teglio celebrates a village in the beautiful Valtellina valley that is rich in art and culture, the culinary specialty pizzoccheri.
Delicious pasta made from buckwheat flour in a stew made from savoy cabbage, potatoes and lots of cheese and butter. The current name Pizzocheri is derived from the older term pinzocheri, which means little protection, i.e. a poor people's dish. Pizzocheri are first mentioned in a document in 1548.- But they taste delicious!
As with every folk festival, there is also music and entertainment.

Here are more Information about the culinary festival of   Pizzocheri   in Teglio.