Nutrition
≈ 500 kcalper portion of about 350 g
- Protein12%
- Fat48%
- Carbohydrates40%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A traditional buckwheat pasta dish typically served with boiled potatoes, Swiss chard, and melted cheese.
- Cuisine
- Italian (Lombardy)
Typical ingredients
- buckwheat pasta
- potatoes
- chard
- cheese
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Pizzoccheri (Italian: [pitˈtsɔkkeri]; Lombard: pizzòcher, pronounced [piˈtsɔker, -kar]) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy.
Excerpt from the Wikipedia article “Pizzoccheri” · version used · CC BY-SA 4.0
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