We’re back with another hidden gem of Italian cuisine! This week we’re taking a look at a very interesting dish from Lombardia, where creative farmers came up with an incredible way to use their “poor” ingredients to make one of the richest pasta dishes you could hope for.
If we told you the ingredients, you would probably bet money that the result would be boring… but boy, how wrong you would be!
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PIZZOCCHERI DELLA VALTELLINA RECIPE – https://www.pastagrammar.com/post/pizzoccheri-della-valtellina-italian-buckwheat-pasta-recipe
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31 Comments
Let us know what region we should "visit" next to find some more hidden gems!
The description actually sounds amazing to me. I cook with all of those
Its actually a seed
I loved trying pizzoccheri in the charming town of Tirano. When I got back to the US, I tried making this dish at home, but of course it's the most delicious when you can eat it where it originates, but my homemade version was pretty tasty, too. Your recipe looks so good!
Is he jealous of her hair?
Surprised you didn't finish it in the oven. It would brown the cheese on top for crispy texture.
Just let Eva talk and cook.
Did she say she’s in Arizona?
One of my favorite pastas. Such a lovely alpine meal. The food from Valentina is great. Never tried to make the buckwheat pasta. Amazing.
Thank you
Ciao Eva scusa ma da Veneto non posso che rivendicare l'origine dell'Asiago (città sulle alpi venete di Vicenza) ❤
This is why I love Italian food so much, simple recipe and guaranteed to make you happy
I buy pizzoccheri hand made in the market… I pig out on it in the winter…… Buckwheat flour pasta they use also in japan… Soba Noodles…..
FYI, buckwheat grows in warm climates too. I live in CA and we've got many different varieties of buckwheat growing here. I'm going to have to try this dish with green beans or chard. Somehow that makes more sense to me than layering carbs (potatoes) on top of carbs (pasta). Thanks for the great video!
Why do this lady try to make the food from North? She no understand , it’s no south food
This "Hidden Gem" series is fantastic! What a great way to learn not only about specific dishes, but also all sorts of other interesting facts from the associated regions. I look forward to more episodes in the series.
mangia
Unsubscribed because of your use of AI slop images. Have you forgotten how to feel shame? Has the YouTube subscriber dopamine rush melted your brain? Do you not know how to think anymore???
Pizzoccheri is heaven and such an amazing variation from piatti tipici. I had it first north of Bellagio withe local cheese. Thanks for sharing this !!🙏👍🏼❤️
Soba noodles are made of buckwheat… I could always use another buckwheat noodle in my life, this looks really healthy, will be trying the recipe soon!
Rumbledethumps with pasta. Cool dish!
My Nonna and Nonno were from the Sette Commune di Alti Piano , lead city Asiago , Provincia di Venezia .
We used to get pizzocheri Della valtelina at my local deli in Mackay Australia but not any more. A shame because with the correct vegetables it's pasta on its own level.
Buckwheat is also used in the Japanese soba noodles.
My Grandad used to love Crêpe Sarrasin, Buckwheat pancakes and he'd put everything on top, sweet and savoury.
I love watching a Japanese master make soba noodles out of Buckwheat it's so mesmerising.
Harper – are you trying to grow your hair as beautiful as Eva's? It won't happen!
Are you sure that Asiago cheese isn’t from the Veneto region?
Non il cavolo ma la verza 😉 😋 e i più "ricchi" un acciuga sotto sale 😊
Anything that begins with "Pizz" has my undivided attention 🍝
Hearty and healthy AND vegetarian. Love it ♥️
This would be called "salad" by americans
Finally North Italy. I am very Happy. Tank you Eva tank you Harper