The Pizzoccheri of Valtellina have become IGP, bringing a new wave of recognition to this traditional Italian dish. For those unfamiliar with Pizzoccheri, they are a type of pasta often made using buckwheat flour, which is native to the Valtellina region of Italy.

The history of Pizzoccheri can be traced back to the 17th century, where it was considered a staple food for the poor. It wasn’t until the 20th century when the dish gained in popularity, becoming a signature dish amongst the people of Valtellina.

However, the quality and authenticity of Pizzoccheri of Valtellina was soon under threat. The spread of industrialization meant that the buckwheat flour, once so integral to making Pizzoccheri, was quickly being replaced by cheaper, more readily available alternatives.

It was then that the Consortium for the Protection of Valtellina Pizzoccheri was founded with the goal of promoting, protecting, and preserving the traditional and production process of Pizzoccheri of Valtellina. This led the way to the IGP (Indication Geographique Protégée) certification in 2017.

IGP is an EU certification that protects the origin, quality, and traditional manufacturing of products. It means that anyone who wants to use the name of Pizzoccheri of Valtellina must adhere to strict guidelines and protocols set by the Consortium.

The IGP certification has brought new life and recognition to Pizzoccheri of Valtellina. Tourists flock to the region, eager to try the authentic dish for themselves. The certification also offers some degree of protection against imitation or inferior copies.

Moreover, the certification guarantees a certain level of quality and provenance. The buckwheat flour used in the making of Pizzoccheri must come from specific regions, and all other ingredients also must be locally sourced. The preparation methods are also carefully detailed, ensuring that each dish is prepared in the traditional way.

Once the pasta is made, it is boiled along with potatoes and cabbage. Then, it is topped with a generous serving of Valtellina Casera cheese and a knob of butter, making it a hearty and comforting winter dish. The combination of the nuttiness of the pasta, the sweetness of the potatoes, the bitterness of the cabbage, and the creaminess of the cheese creates a unique flavor profile, proving once again the importance of local ingredients.

Overall, the IGP certification of Pizzoccheri of Valtellina is an excellent example of sustainable development. It conserves traditional recipes and processes, while also supporting local agriculture and businesses. By protecting local products, the certification encourages the preservation of cultural heritage, and helps to maintain the balance between past and future.

In conclusion, Pizzoccheri of Valtellina have become IGP, and this has ensured the quality and authenticity of this traditional dish. By promoting, protecting, and preserving traditional recipes and processes, the IGP certification reinforces the importance and value of local ingredients. It is a step towards sustainable development, which not only supports local agriculture and businesses, but also conserves cultural heritage for future generations.

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