A shorter version of lasagna, pizzichi pasta has a slightly raised edge (pizzichi means pinched in Italian) and a penchant for the rustic mountain flavors of the Valtellina, a region in Northern Italy a mere yodel away from Switzerland. Made with farro, an unhybridized ancestor of modern wheat, pizzichi pasta has nutty flavor that shies away from your typical red sauce. In the Alpine Valtellina white sauces overshadow reds and pastas are often paired with cabbage, chards or leeks and served with plenty of butter. Meet me at the ski chalet for a plate. A perfect wintertime comfort food with a glass of Nebbiolo.
Published by Pamela Marasco
Pamela Marasco is the founder and owner of The Cositutti Group, a travel and lifestyle resource for the food, wine, art and design of Northern Italy, Tuscany and Umbria where she travels extensively with her Italian family and friends taste testing regional Italian food for CosituttiMarketPlace.com, a unique on-line shopping experience that connects you to the authentic flavors of the Italy. With an undergraduate degree in the biological sciences and a graduate degree in education, Pam is committed to farming practices and educational programs that ensure the true flavors of Italy are preserved and protected. You can learn more about her travels in Italy at www.cositutti.com. Her recent books include Seeing and Savoring Italy - A Taste and Travel Journey through Northern Italy, Tuscany and Umbria and Pasta for a Princess. She also teaches on-line classes for the IUPUI School of BioInformatics / Human-Centering Computing/ Library and Information Science. View all posts by Pamela Marasco