Pizzocheri d'Oro - Teglio

Big culinary festival in Teglio for the Valtellinese specialty pizzocheri .
Buckwheat flour pasta in a stew made from savoy cabbage, potatoes and lots of cheese and butter. Today's name Pizzocheri is derived from the older term pinzocheri, which means a poor people's dish. Pizzocheri are first mentioned in 1548. –But they taste great!

As with every folk festival, there is no lack of music and entertainment.

Here is more information about the culinary festivals of the Pizzocheri

see also >>event website