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Pizzoccheri
pee-TZOH-keh-ree These thick tagliatelle are prepared in Valtellina, a northern valley in Lombardy, from a mixture of buckwheat flour and all-purpose flour. They are cooked, drained, and layered with cabbage leaves, then drizzled with melted butter and topped with a local cheese called Bitto. For more click here.
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Local Cuisine INDEX:
List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 A: Page 1 of 3.
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