Buckwheat Pizzoccheri Pasta from Rustichella d'Abruzzo
Traditional Buckwheat Pasta from Northern Italy
Pizzoccheri is a northern Italian type of short tagliatelle made with whole-wheat durum semolina, buckwheat flour and durum wheat semolina. It originates in Valtellina, a valley at the very top of Lombardy. The distinguished hearty flavor and coarse texture of this buckwheat pasta marries perfectly with potatoes, cabbage and butter to make a rich and satisfying dish.
Not far from Lake Como are the steep valleys of the Valtellina. Just north of Milan you can find this beautiful, mountainous area where the food is hearty and strictly local. Pizzoccheri is an old-fashioned dish classically served with potatoes and savoy cabbage. Depending on the season and availability, ether Swiss chard or green beans can be used as an alternative. Vegetables and pasta are cooked together in one pot. The pasta is then sautéed in butter with garlic and sage, and then topped with abundant shavings of Valtellina Casera cheese and grated Grana Padano cheese.
About Rustichella d'Abruzzo:
In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
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