Pizzoccheri

Our eno-gastronomic itinerary starts from Teglio, a village in the heart of Valtellina located in a panoramic and sunny position at an altitude of 900 mt. a.s.l.

For over four centuries, Teglio has been growing buckwheat, known as "furmentum", "fraina" or "farina negra", a practice that has now almost disappeared in the rest of Italy.
 This product has become an identifying feature of the local culinary tradition, as a basic ingredient of the most typical dishes, including the well-known Pizzoccheri.

Widely known in Lombardy, even outside the borders of Valtellina, the Pizzoccheri di Teglio are today the most iconic gastronomic speciality of the whole area which stretches from Grosio to Castione. The origins of this dish can be traced back to the late 19th century, when a dish very similar to the grey tagliatelle  we know today began to appear on the tables of wealthier farmers.

Made with buckwheat and white flour and cooked in salted water with cabbage and potatoes, they were first drained then seasoned with two types of flaky cheese and a generous helping of dark lard.

Today, the Pizzoccheri della Valtellina bear the Igp mark and are one of Lombardy's quality food products with a denomination of geographical origin. If you're passing through Teglio, don't go without a stop in one of the restaurants associated with the Accademia del Pizzocchero where pizzocheri are prepared strictly adhering to the original, certified recipe and using the finest quality ingredients from the Valtellina (flour, butter, cheese, etc.).