The origin of the pizzoccheri dish is not evidenced by a specific date or event, but by a series of culinary references reported by H.L. Lehmann, in the second part of his work Die Republik Graubündeni, concerning the Grisons area of which the Valtellina was part of that time.
The author mentions the "Perzockel" as a sort of tagliatelle made of buckwheat and two eggs.
The pasta was cooked in water, then the butter was added and the grated cheese was immediately spread.
In the peasant houses, and in the maggenghi, it was more usual to produce gnocchi with the same ingredients instead of tagliatelle, since often there was no table to make the pastry.
For this reason, the dough for the gnocchi represented a way to overcome this difficulty. In the Prodrome of the flora of Valtellina (1834), Giuseppe Filippo Massara lists the phagopyrus, better known as buckwheat, among the plants found during various botanical excursions in the province of Sondrio, and states that: "With the same flour, more other reasons for food are made , as "gnocchi" and "tagliatelli", both called pizzoccheri ".
- 500 gr stk