Pizzoccheri - Has Anyone Tried This?

BWI

BWI

Community Member
Aug 1, 2013
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One of my favorite Northern Italian dishes is pizzoccheri. I had it at a rifugio near Valbondione in the far north of Lombardia where I was trekking. The owner, a nice gentleman from Brescia and his beautiful wife from Valtellina in the far north had cooked a spectacular meal of pizzoccheri with Parmigiano Reggiano cheese and Valtellina Casera cheese as a starter with a thinly-sliced veal brasato cooked in red wine for the main course. It was one of the best meals we ever had in the region!

Has anyone tried this amazing pasta? It's usually made of buckwheat flour mixed with a little bit of wheat.
 
It has buckwheat so it tends to be a rough and fibrous. You can really taste the fibre and rich buckwheat taste. It's perfectly suitable for those who cannot tolerate too much wheat gluten in their diet.

They resemble small, short and dark tagliatelle; greyish brown with specks of the dark buckwheat visible on their surface. The one I had was cooked Valtellina-style with Swiss chards, potatoes in butter and lots of cheese and sprinkled with sage and garlic.
 
I tried it in Venice. To be honest, I wasn't all that impressed with it as compared to different kinds of pasta I've had- it was a little grainy for me and didn't taste particularly good. However, I'm sure it was very healthy. The one I had was also cooked with Swiss chard :)
 
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