Pizzoccheri: valtellinesi vs. bianchi vs. gourmet | Stefano Masanti e Osteria Vegia

Pizzoccheri is the gastronomic pasta hit of the Italian Alps. Originating in Valtellina, this hearty buckwheat fresh pasta has evolved into various local styles across Lombardy. In this video, Michelin-starred chef Stefano Masanti (Il Cantinone) and the Skocir family (Osteria Vegia) break down the secrets of the dish. We compare the traditional Valtellinese recipe with the lesser-known "white" Chiavennaschi style, and explore a contemporary gourmet twist. Join us for a deep dive into Northern Italian mountain (contemporary) traditions. In collaboration with Mulino Caputo https://www.mulinocaputo.it/en/ Not familiar with the "Pasta" slipcase? Visit our shop now: https://shop.vertical.it/en/products/... Watch Stefano Masanti's polenta masterclass:    • Polenta: dalla ricetta originale alle vers...   Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us on:   / 147031685608     / italiasquisita     / italiasquisita   Contact us: [email protected]