Pizzoccheri, Buckwheat Pasta from Lombardy
Pizzoccheri, a flat kind of pasta somewhat alike to short Tagliatelle made with buckwheat flour, is a traditional recipe from Valtellina, a Northern mountain area of Lombardy region, and along…
Polenta Taragna – the Buckwheat Polenta
The tradition of eating Polenta in Italy is older than the introduction of sweetcorn in the 16th century. However, in Lombardy region, precisely in its Alpine region Valtellina and in…
Traditional Country-Style Buckwheat Focaccia
For a healthy but still mouth-watering snack, why not a piece of this homemade focaccia? Serve it with red wine and a platter of ham, salami and cheese, and you…
Polenta Taragna Mini-Pies with Champignon Mushrooms
If you think of polenta you probably imagine a brightly yellow dense preparation that has sweetcorn flour as its main ingredients; but the tradition of eating polenta is older than…