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.
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