Pizzoccheri
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Valtellina |
| Main ingredients | Buckwheat, wheat flour, water |
| Variations | Pizzoccheri della Valtellina, pizzoccheri bianchi della Valchiavenna |
Pizzoccheri (Italian: [pitˈtsɔkkeri]; Lombard: pizzòcher, pronounced [piˈtsɔker, -kar]) 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.