Pizzoccheri of the Pastificio Chiavenna, produced according to ancient local traditions and made withdurum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains less carbohydrates and more fiber than regular pasta. A lower caloric intake allows us to better control our line! Especially if you consume little energy leading a sedentary lifestyle.
About the Brand
The “Pastificio di Chiavenna” was born as a mill in 1868 in the center of Chiavenna along the river Mera. The water of the river was exploited to produce the necessary energy to move both the millstones and the machines of the mill to produce the pasta. The old mill, after its restoration, has become an interesting museum of industrial archaeology, that can be visited all the days and run by the Consorzio Turistico Valchiavenna. At the end of the ’60s, the Pastificio moved into the current seat at the entrance of Chiavenna.
Durum wheat semolina, wholemeal buckwheat flour (25%), water.
For more information about Moro and recipes using their products, check out our Italia Regina’s blog here!