Pizzocchero di Teglio Academy

This post is also available in: Italiano (Italian)

“Pizzoccheri” is the most traditional type of pasta in the area of Valtellina; it’s usually served as a rich main course, and they’re appreciated all over the country, especially in the winter months.
The name “Pizzoccheri” seems to come from “pit” or “piz”, respectively “a little bit of” or “to pinch or squeeze”, the latter meaning probably related to their typical pressed shape.
Pizzoccheri from Valtellina has been officially recognized and protected as true Italian excellence by the very Pizzocchero di Teglio Academy – the original recipe along with the official ingredients have thus been certified and promoted all over the world.
If you really wanted to treat yourself to the real “Pizzoccheri alla Valtellinese”, make sure it’s made with original ingredients from Valtellina, like butter, cheese, and flour. You will love them!

This post is also available in: Italiano (Italian)


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