pizzoccheri
Sign in to savethumb|A dish of pizzoccheri Pizzoccheri (; , ) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.
In the Vinony graph
Within Vinony's link graph, pizzoccheri is referenced by 182 other articles, and connects out to linguine, tagliolini and mafaldine.
Vinony files it under Buckwheat dishes, Cuisine of Lombardy and Culture of the Grisons.
Its subject is documented across 22 Wikipedia language editions.
Key facts
- Food.name
- Pizzoccheri
- Food.image
- Pizzoccheri.jpg
- Food.image_size
- 250px
- Food.country
- Italy
- Food.region
- Valtellina
- Food.type
- Pasta
- Food.main_ingredient
- Buckwheat, wheat flour, water
- Food.variations
- Pizzoccheri della Valtellina, pizzoccheri bianchi della Valchiavenna
via Wikipedia infobox
Wikidata facts
- Instance of
- type of pasta
- Subclass of
- pasta
- Country of origin
- Italy
- Material used
- buckwheat seed
- Image
- Pizzoccheri.jpg
Show 2 more facts
- Commons category
- Pizzoccheri
- product certification
- protected geographical indication
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- History
- In popular culture
- Variations
- See also
- References
thumb|A dish of pizzoccheri Pizzoccheri (; , ) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.
Pizzoccheri can be made by hand or can be purchased pre-made.
Excerpted from Wikipedia’s “pizzoccheri” article, available under the CC BY-SA 4.0 licence.