A popular festival takes place in Teglio, in Valtellina next weekend (26th-27th July) being the oldest event that celebrates the most typical dish in the whole valley, the “Pizzoccheri” (pasta made from grano saraceno, or buckwheat, Bitto cheese, wonderful butter and many vegetables. The pasta itself – a sort of large tagliatelle – used to be made by hand, but it is now possible to buy it dried in packets in local shops.

The festival is an occasion to get to know and taste local products, the great red wines and the flavours of a genuine cuisine…a festival full of history, culture and traditions.

Program:
Saturday 26th  July
7pm : opening of the festival
9pm: music with orchestra DOLCEAMARO

Sunday 27Th July

12.00: opening of the kitchen
3pm: guided visits to the tower
7pm opening of the kitchen
9pm: music with orchestra ROMINABAND

And for whoever wants to have a try at home, here is the recipe:

Ingredients for 4 people:

  • 400 g pizzoccheri (made usually with ⅓ Italian ‘00’ flour, ⅔ buckwheat flour)
  • 250 g local cheese (Valtellina Casera dop)
  • 200 g potatoes, peeled and cut into small cubes
  • 200g cabbage
  • salt and freshly ground black pepper
  • 200 g unsalted butter
  • 1 garlic clove, sliced
  • 300 g Bitto or Toma cheese, cut into small cubes
  • 150 g parmesan, freshly grated

Mix flours (white and black buckwheat) on a work surface, add water and knead by hand or with a pasta machine for at least fifteen minutes until smooth
Roll out dough into 1/16-inch thick sheets and cut into 3-inch-long strips
Stack strips and cut crosswise into tagliatelle just over 1/4 inch wide

In a large pot, bring plenty of water to a boil over high heat and boil the vegetables and after 5 minutes add the pizzocheri too.

Cook together until soft, about 14 minutes. Meanwhile, melt the butter in a small frying pan and fry the garlic until cooked but not brown.
Drain the pasta, potatoes and cabbage and put in a large dish. While still warm, mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the Parmesan. Season to taste with salt and pepper, then mix together well. Serve hot.

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