Marco Giacosa, Pizzoccheri Buckwheat Pasta, 250g
A traditional pasta from northern Italy where it is typically served during the cooler months smothered in cheese and potatoes. Made using a blend of wheat flour and buckwheat flour and formed into a wide noodle similar to tagliatelle. Visit our blog for our take on Pizzoccheri alla Valtellina.
|Country of Origin||Italy|
|Pasta Shape||Flat Strand, Handmade, Specialty|
Located in Alba, in the Piedmont region of northern Italy, Marco Giacosa is a master of egg pasta. His delicate pastas are made by hand using locally sourced ingredients including stone ground wheat flour and fresh eggs.