tag:blogger.com,1999:blog-942946300793285698.post1136867701366945654..comments2023-12-07T13:40:13.020-08:00Comments on Culinary Alchemy: The Hills Are Alive, With the "Sound" of PizzoccheriShane T. Wingerdhttp://www.blogger.com/profile/16888895986379282058noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-942946300793285698.post-84478926637833846592009-04-06T09:54:00.000-07:002009-04-06T09:54:00.000-07:00I'm pretty certain I will never try to make this.....I'm pretty certain I will never try to make this... but I would happily eat it!!Sprytehttps://www.blogger.com/profile/04061460751875773866noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-47298541475348526762009-04-03T01:27:00.000-07:002009-04-03T01:27:00.000-07:00you can make pizzoccheri much better than italians...you can make pizzoccheri much better than italians!!!<BR/>congratulations!<BR/>robertorobertopotitohttps://www.blogger.com/profile/14150655364685324583noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-63592842473102194072009-04-02T09:45:00.000-07:002009-04-02T09:45:00.000-07:00Dajana - Thank you! ;)Michele - I was first expos...Dajana - Thank you! ;)<BR/><BR/>Michele - I was first exposed to Buckwheat pasta in Portland, although I think it was a buckwheat Fettuccine from a "Health Food Store" not actually Pizzoccheri. But it was really because of the Bitto cheese (yet again, sampled in Portland) that I learned of alla Valtellinesi... Then it became an obsession, as so many things do with me. ;) LOL<BR/><BR/>Bob - Thanks, it is interesting at first, cause the texture of the pasta is less "toothy" than Semolina or Egg pastas... It's definately a winter dish though.Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-15764758344635624732009-04-02T09:41:00.000-07:002009-04-02T09:41:00.000-07:00Oh my. That looks mad good, I bet the pasta is som...Oh my. That looks mad good, I bet the pasta is something else.Bobhttps://www.blogger.com/profile/13410982623974521233noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-87081527325924085862009-04-02T07:56:00.000-07:002009-04-02T07:56:00.000-07:00I've never had this dish! Where did you first hav...I've never had this dish! Where did you first have it or learn of it? The pasta looks so pretty!Michelehttps://www.blogger.com/profile/16298147216713707425noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-71015950555074830412009-04-02T02:06:00.000-07:002009-04-02T02:06:00.000-07:00I completely agree with your choice of cheese. Man...I completely agree with your choice of cheese. Many dishes have the tag "valtelinesi" for this precise reason - they use fontina made in Valtelina. <BR/>Complimenti... another hit, ShaneDajanahttps://www.blogger.com/profile/03185844197103300567noreply@blogger.com