How to make pizzoccheri with pumpkin and hazelnuts – Italian Cuisine


An even richer version of Valtellina pizzoccheri, made with buckwheat, cabbage and potatoes

A reinterpretation of pizzoccheri, perhaps the most famous Valtellinese dish: here the pumpkin and hazelnuts enrich the already characteristic flavor of this fresh pasta made with buckwheat, typical of the Valtellina. For a very successful union.

how to make pizzoccheri

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