Mountain Flavours
There are recipes and traditional dishes that tasted in their place of 'origin, have a unique taste. The pizzoccheri, for example, is a typical dish from Valtellina that even played at home with the right ingredients, it does not taste the same when it is served in one of the picturesque villages of the Valtellina. A Teglio, in fact, the pizzoccheri have a history and are protected dall''Accademia Pizzocchero.
Thursday 7 January 2016 4 minutes reading time
The 'Academy of Pizzocchero Teglio & egrave; born in 2002, in order to protect and spread pizzocchero fresh Teglio as an expression of culture, food and wine of Valtellina. To do so, the 'Academy aims to raise awareness of this excellent local product, protecting the original recipe, favoring the promotion and participating in studies and debates, spreading the culture tellina thanks to traditional media and food and wine events. On the Statute of the Accademia you can & ograve; in fact read "L & rsquo; Academy for achieving its purpose, it is proposed to undertake and encourage all initiatives that can help to enhance and improve the knowledge of & rsquo; food and wine of Valtellina also as an expression of customs, civilization & agrave ;, of culture and science ".
The pizzoccheri, whose name should indicate jokingly a & nbsp; "bigoted person," seem to have entered into the culture tellina gi & agrave; from the fourteenth century, thanks all''uso buckwheat, flavored with "cheese, butter and vegetables," according to the researcher of the National Library Braidense Giuseppe Beretta.
Poor dish, pizzoccheri are & nbsp; "noodles coarse white flour and buckwheat into parts that vary by country. Cooked in salted water in which they are placed potatoes or cabbage and or ribs apart, pizzoccheri are drained with the slotted spoon and dressed in layers with fat cheese slices, cheese grits and butter over abundant dense dark well with garlic (...) "according to Professor In Credaro port.
Dall''800 onwards are numerous testimonies that bind pizzoccheri Teglio, home of this tasty dish. The pizzoccheri made with the recipe protected dall''Accademia are different from those that you eat outside Teglio: have a few vegetables, potatoes are al dente pasta and tasty cheese dense.
For those who switch from Teglio are numerous restaurants and taverns tellini dall''Accademia Recommended:
Hotel Ristorante''Bellavista '' & nbsp; Hotel Restaurant & nbsp; '' Combolo '' & nbsp; Hotel Restaurant & nbsp; '' Miravalle''Ristorante & nbsp; '' For Tigli''Ristorante & nbsp; '' Al Castello '' & nbsp; restaurant at the agriturismo & nbsp ; '' Al Vecchio Torchio '' & nbsp; & nbsp Restaurant, '' San Pietro '' & nbsp; Trattoria & nbsp; '' From Orio '' & nbsp;
© ALL RIGHTS RESERVED
Social media engagement
Più letti in Turismo
Dolomiti UNESCO, il bilancio di Banca d'Italia: +9% di pernottamenti senza consumare più territorio
Il paper di Banca d'Italia analizza gli effetti sui flussi turistici e sull'ambiente nei 4 anni successivi all'iscrizione delle Dolomiti nella lista dei Patrimoni Mondiali dell'Umanità, avvenuta nel 2009. A fronte di un incremento delle presenze, il numero di strutture turistiche non è cresciuto e quello di posti letto si è ridotto. Ai maggiori flussi turistici non si è associato né un aumento del consumo di suolo né una maggiore produzione di rifiuti, dimostrando il potenziale del riconoscimento UNESCO nel generare benefici economici locali senza compromettere la qualità ambientale, a condizione che siano in atto un efficace coordinamento istituzionale e solide garanzie normative.
63