THE PIZZOCCHERI DIE: BRINGING VALTELLINA’S TRADITION TO YOUR KITCHEN

Pizzoccheri are known all over the world as one of the most iconic dishes from Valtellina, a mountainous area in northern Italy. Similar in shape to tagliatelle, they are shorter, thicker and wider, with a distinctive greyish colour due to the use of buckwheat flour in the dough. This traditional pasta shape originates in Teglio, a small town between Sondrio and Tirano and home to the Accademia del Pizzocchero. Over time, pizzoccheri also spread to the nearby Canton Grigioni, where buckwheat was widely cultivated.

The first documented evidence of buckwheat cultivation in Valtellina dates back to 1616, when the governor of the Valley of the Adda noted that “buckwheat was grown on the Rhaetian side of the Alps”, thanks to a sunnier and milder climate. Known locally as “furmentùn”, buckwheat spread easily even in poor or marginal lands: it grows quickly, resists cold temperatures, and provides excellent nourishment. Until the 19th century, it was a staple of local diets and became the foundation of many traditional recipes, including Sciatt, polenta taragna and Chisciöi.

The name “pizzoccheri” may come from the local dialect word “pit”, meaning “small piece”. A fitting name for this rustic pasta, traditionally cut by hand into short, thick strips.

In 2016, pizzoccheri were awarded Protected Geographical Indication (P.G.I.) status by European Union. The traditional dough is made by 80% of buckwheat flour and 20% of wheat flour. Egg-free and simple, the dough is rolled out and cut into strips about 1 cm wide and 7 cm long. The classic seasoning is the same of the past: butter, Casera or Bitto cheese, savoy cabbage and potatoes, with some variations using chard or spinach instead of cabbage.

• Don’t call them tagliatelle: they may look similar, but pizzoccheri are thicker, shorter and wider.
• Don’t confuse them with the pizzoccheri of Chiavenna: these are small dumplings made with wheat flour and bread soaked in milk.
• Don’t drain them in a colander: since the dough contains no eggs, pizzoccheri are delicate and can easily break. A slotted spoon is the best option.

Today, you can enjoy authentic pizzoccheri at home without rolling out dough by hand or cutting each strip manually. With MyTrafile Pro Line Die n°414, designed for the Philips Pasta Maker Avance, you can realise the traditional shape of pizzoccheri. The result? True Valtellina-style pizzoccheri, ready in just few minutes, with professional quality every time. What are you waiting for? Discover the Pro Line Duie n°414 for pizzoccheri and bring the taste of Valtellina to your kitchen!