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Marco Giacosa, Pizzoccheri Buckwheat Pasta, 250g

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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.

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Region Piedmont
Country of Origin Italy
Producer Marco Giacosa
Pasta Shape Flat Strand, Handmade, Specialty
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Marco Giacosa

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.

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