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.

see also & gt; & gt; event website