On the three weekends in September, Teglio celebrates a village in the beautiful Valtellina valley that is rich in art and culture, the culinary specialty Pizzocheri .
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 no lack of music and entertainment.
Here is more information about the culinary festival of & nbsp ; Pizzocheri in Teglio .
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