Bosco Pizzoccheri della Valtellina IGP Freschi
Bosco Pizzoccheri della Valtellina IGP Freschi: pizzoccheri, short flat ribbons made with buckwheat flour by Bosco (Bosco Pasta Fresca range); ingredients: durum wheat semolina, wholegrain buckwheat flour, soft wheat flour, water.
Bosco Pizzoccheri della Valtellina IGP Freschi is pizzoccheri, short flat ribbons made with buckwheat flour made by the Italian brand Bosco. The product belongs to the Bosco Pasta Fresca range. It is sold under the EU protected geographical indication “Pizzoccheri della Valtellina IGP”.
Ingredients: durum wheat semolina, wholegrain buckwheat flour, soft wheat flour, water. Pack sizes: 250 g.
In Valtellina pizzoccheri are boiled with potatoes and cabbage or chard and dressed with butter, garlic, sage and cheese. Allergens: gluten. Fresh pasta is kept in the refrigerator until the date on the pack and needs only a few minutes in boiling water. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The cooking time is printed on the pack.
Facts
| Raw material | Durum wheat semolina, wholegrain buckwheat flour, soft wheat flour, water |
|---|---|
| Main use | With potatoes, cabbage, butter and cheese |
| House range | Bosco Pasta Fresca |
How it connects to Pasta
Bosco Pizzoccheri della Valtellina IGP Freschi → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, Buckwheat flour, Wheat flour, 🌾 Durum wheat
- Part of
- Bosco Pasta Fresca, Pizzoccheri, Pizzoccheri della Valtellina
Frequently asked questions
What are the ingredients of Bosco Pizzoccheri della Valtellina IGP Freschi?
Durum wheat semolina, wholegrain buckwheat flour, soft wheat flour, water.
Is Bosco Pizzoccheri della Valtellina IGP Freschi a protected-name product?
Yes: the brand sells it under the EU protected geographical indication “Pizzoccheri della Valtellina IGP”.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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