Pizzoccheri della Valtellina IGP Moro
A typical dried pasta of Valtellina valley in north of Italy with buckwheat.
Durum wheat semolina, wholemeal buckwheat flour (25%), water.
Average nutritional values for 100 g
Energy value Kj 347 Kcal
Fat 2.1 g
of which saturated fat 0.5 g
Carbohydrates 67 g
of which sugars 3.6 g
Fiber 6.6 g
Protein 11.7 g
Salt 0.01 g
How to cook
Into a large pan of salted boiling water add the Pizzoccheri and cook for 12-15 minuts. Strain the product into a large serving bowl. You can eat the Pizzoccheri della Valtellina seasoned with any kind of sauce, for example tomato sauce or pesto sauce or with vegetables like for example potatoes, spinach or cabbage. The typical Valtellina recipe foresees that you first in the boiling water add some sliced potatoes and savoy cabbage. Then after 5 minutes add the Pizzoccheri and cook for 12-15 minutes. strain and add cheese, melted butter with garlic or sage.
How to serve
Pizzoccheri are to be served hot in the dish. You can put every kind of sauce you want for example tomato sause, pesto etc. and then parmesan cheese.
How to taste
Following to cooking in boiling water.
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|Maximum annual production||*********|
|Minimum order quantity||*********|
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|Storage temperature||18 - 22 °C|
|Product size||500 g|
|Packaging sustainability||100% recyclable , Low carbon footprint , Made up of only one material|