Pizzoccheri della Valtellina

Pizzoccheri della Valtellina is a buckwheat pasta produced entirely within the Province of Sondrio, Lombardy, Italy. The specification requires a mixture of at least 20 % buckwheat flour combined with other flours, and the pasta is marketed in both dried and fresh forms across three defined shapes. Its PGI status rests on the product's documented reputation and historical association with the Valtellina region.

About this designation

Registered as a PGI on 24 June 2015 under file number PGI-IT-01349 (eAmbrosia identifier EUGI00000015913), Pizzoccheri della Valtellina is classified as pasta under Class 2.5 of the EU quality-scheme product categories. The entire production process, from mixing to final packaging, must take place within the administrative borders of the Province of Sondrio, Lombardy, Italy. The specification defines two product forms. The dried product is made from a mixture of at most 80 % durum wheat semolina, alone or combined with durum wheat flour, and at least 20 % buckwheat flour, plus water. The fresh product substitutes common wheat flour, alone or combined with common wheat semolina, for the durum wheat component, again with at least 20 % buckwheat flour and water. Three shapes are recognised: the tagliatello steso, the tagliatello avvolto (also called tagliatella), and the gnocchetto, each with defined dimensional ranges for length, width, and thickness. The water content of the fresh product must not be less than 24 % of the dry extract; for the dried product it must not exceed 12.5 % of the dry extract. Packaging must carry the denomination Pizzoccheri della Valtellina, the acronym IGP or its full extension Indicazione geografica protetta, and the EU symbol. The denomination must be printed in ITC Galliard typeface at a character height of 8–35 mm. The link with the geographical area is established on the basis of reputation and historical renown, with documentary references to the product traceable to 1750.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 24 June 2015 under file number PGI-IT-01349, eAmbrosia identifier EUGI00000015913.
• The specification requires at least 20 % buckwheat flour in the dough; no other minimum applies to any single remaining flour component.
• All production steps must take place within the administrative borders of the Province of Sondrio, Lombardy, Italy.
• Packaging must display the denomination in ITC Galliard typeface at a character height of 8–35 mm alongside the IGP acronym and the EU symbol.

Tasting notes

Lombard pasta from Valtellina, distinctive flat tagliatelle of buckwheat-and-wheat flour. Earthy nutty flavor from buckwheat, denser chewier texture than wheat pasta.

HoReCa use

The specification notes that Pizzoccheri della Valtellina is traditionally served with ingredients characteristic of the Valtellina region, including butter, cheese, Savoy cabbage, and potatoes.

Packaging

• dried-vacuum-250g
• dried-vacuum-500g
• fresh-vacuum-300g