Gastroval Pizzoccheri della Valtellina IGP
Dry PGI pizzoccheri by Gastroval of Albosaggia: pasta of wholegrain buckwheat flour and durum wheat, extruded, rolled and dried.
Gastroval Pizzoccheri della Valtellina IGP are the dry pizzoccheri of Gastroval, a company in Albosaggia. They carry the protected geographical indication Pizzoccheri della Valtellina, so they are made only in the province of Sondrio under the approved rules.
According to the official website, the dry pizzoccheri are made by extruding, rolling and then drying a dough of coarse durum wheat meal (semolato), wholegrain buckwheat flour, durum wheat semolina and water. The ingredient list gives the buckwheat share as 20% (the description next to it says 25%); either way it meets the PGI minimum for buckwheat flour. The product may contain traces of egg and soy.
They come in 500 g packs and should be stored in a cool, dry place. The shape is the flat pizzoccheri ribbon typical of Valtellina. The company calls them ideal for the dish that best represents its land: pizzoccheri alla valtellinese with potatoes, cabbage, butter and cheese.
Gastroval's story with pizzoccheri began with fresh PGI pizzoccheri in 2013; the dry version keeps longer. Alongside it the company has the Gastroval Valtellerie line of dry pasta with buckwheat, rye and durum wheat.
Facts
| Raw material | Durum wheat semolato and semolina, wholegrain buckwheat flour, water |
|---|---|
| Main use | Pizzoccheri alla valtellinese |
How it connects to Pasta
Gastroval Pizzoccheri della Valtellina IGP → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Buckwheat flour, Semolina, 🌾 Durum wheat
- Part of
- Gastroval, Pizzoccheri della Valtellina, Pasta from other flours and gluten-free pasta, Dry durum wheat pasta
- Similar and different
- Pizzoccheri
Frequently asked questions
What are Gastroval Pizzoccheri della Valtellina IGP made of?
Coarse durum wheat meal (semolato), wholegrain buckwheat flour, durum wheat semolina and water.
How are these pizzoccheri made?
The dough is extruded, rolled and dried, as the official website describes.
Similar
Gastroval Valtellerie · Moro Pizzoccheri della Valtellina IGP · Pastai Pizzoccheri della Valtellina IGP · Rustichella d'Abruzzo ZeroTre · Moro Pasta con grano saraceno · Afeltra Pasta Fatta a Mano