Pizzoccheri Buckwheat Pasta, Marco Giacosa - 250g
$10.95
each
Details
Description
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.
More Information
| Region | Piedmont |
| Country of Origin | Italy |
| Producer | Marco Giacosa |
| Pasta Shape | Flat Strand, Handmade, Specialty |
About The Producer
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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