A meal that I really like

 When I'm asked about my favorite food dish, it's inevitable to think "pizzoccheri". I really don't see myself enjoying any other food at the level I enjoy my lunch of pizzoccheri.

Pizzoccheri della Valtellina are a variety of pasta food prepared with buckwheat flour mixed with other flours. Similar to tagliatelle, but grayish in color, pizzoccheri are a traditional dish from Valtellina, particularly Teglio, and are eaten in both Lombardy, Italy, and the Swiss canton of Grisons.

The typical seasoning in the area of recognition consists of the following elements:

•  Potatoes in pieces
•  Savoy cabbage or, depending on the season, chard. 
•  Valtellina Casera cheese
•  Butter
•  Garlic
•  Sage

After sautéing the garlic in butter, layered in a baking dish, the previously drained pizzoccheri, ground black pepper, all should be done while hot.

Why do I like them so much?

To tell you the truth, I have a hard time describing why I like pizzoccheri so much... I am a fan of pasta, potatoes and cheese, but together I find them simply irresistible. I think their magic lies in the perfect blend of flavors. 

Because pizzoccheri are not found in supermarkets here in Chile (I think) it is a super special meal for us as a family. When one of us travels, we don't miss the opportunity to bring a small box. And it becomes a "weekend panorama". That is, one of those where we are all together and have time to enjoy the meal properly. 

Does it have any impact on health?

Well... it's not like I eat this every day, I wish, but no haha. So, like everything else, if ingested in the right amounts it doesn't represent any negative impact.

But I would like to mention the remarkable nutritional characteristics of buckwheat;

Among its components are carbohydrates such as mannose, galactose, xylose and glucuronic acid. It also has a high fiber content, which is beneficial for improving intestinal transit. On the other hand, the proteins of this food have a high lysine content, an amino acid lacking in most cereals. It has a high protein value. Also, since it is a food devoid of gluten-forming prolamins, it is a good alternative for people with celiac disease or wheat allergies. It contains B complex vitamins (B1, B2, B3) and vitamin E, as well as polyunsaturated fatty acids. It is rich in flavonoids and flavones, phenolic acids, condensed tannins and phytosterols, components of interest for their antioxidant activity. 

Hopefully someday we will be able to find quality foods at the level of the countries that inspire many of our recipes at the industrial level. 

Thanks for reading!