Pizzocheri d'Oro - Teglio

On the two weekends in September, Teglio celebrates a village in the beautiful Valtellina valley, 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 Pizzocheri in Teglio.