Join me at the Mid-Atlantic Grain Fair — hosted by the Friends of Peirce Mill and the Common Grain Alliance — for a demonstration on making pizzoccheri, the buckwheat pasta from the Valtellina area of northern Italy’s Lombardy region. My recipe and procedure for pizzoccheri draws upon the traditional method for creating this rustic mountain dish, a hand-rolled buckwheat flour noodle commonly served with Savoy cabbage, potatoes, Alpine cow’s milk casera cheese, and abundant garlic-infused butter.

I will be using beautiful freshly milled buckwheat flour and produce from Common Grain Alliance member, Next Step Produce. There will be a tasting after the demo!