Vilco wrote:
> Giusi wrote:
>
>> I disqualify pizzocheri from the list, but happily add cavatelli, fagioli
>> e cozze to it. Since it seems you are in the north,
>
> Yup! Reggio Emilia, between Parma and Modena, 60Km west from Bologna.
>
>> what makes people like pizzocheri
>> so much? I hate it.
>
> In the original area of pizzoccheri, which is Valtellina, they are used to
> many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
> not sure),

Grano saraceno is buckwheat in English. I like buckwheat, sort of, but
I hate the texture in pizzocheri. The dish with bitto, butter, cabbage,
and fried onions was for me repellently greasy!


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