Gastroval
Also known as: Gastroval Valtellina, Gastroval Albosaggia
A food company in Albosaggia, Valtellina, founded in 2008, that makes Pizzoccheri della Valtellina IGP, Valtellerie pasta, jams and baked goods.
Gastroval is a food company in Albosaggia in the Valtellina valley (province of Sondrio, Lombardy). According to the history on its website, it was founded in 2008 by the chef Cristian Azzalini, who still owns it. It began as an artisan kitchen making ready meals of Valtellina cuisine, hence the name Gastroval, from "gastronomia valtellinese".
In 2010 the company started the La Regina farm, a plot of over 3,000 m² growing blueberries, raspberries and blackberries for its jams and nectars. In 2013 it added a fresh pasta line: thanks to fresh Pizzoccheri della Valtellina IGP it entered large-scale retail. In 2016 a new oven brought crostata tarts, biscuits and bisciola, the local fruit bread.
Two lines matter for pasta. Gastroval Pizzoccheri della Valtellina IGP are dry pizzoccheri with the protected geographical indication, made from wholegrain buckwheat flour and durum wheat. Gastroval Valtellerie is an artisan dry pasta drawn through bronze dies and dried slowly at low temperature, in three versions: with wholegrain buckwheat, with wholegrain rye and with Italian durum wheat.
The company states that its products contain no preservatives or colourings and that it buys some raw materials from small local farmers. Besides pasta, the range covers jams, nectars, crostatas, biscuits, sauces, flour for polenta taragna and gift boxes of Valtellina products.
Facts
| Year founded | 2008 |
|---|---|
| Country | Italy |
| Region | Lombardy (Albosaggia, Valtellina) |
| House range | Pizzoccheri della Valtellina IGP, Valtellerie |
How it connects to Pasta
Gastroval → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- Buckwheat flour, Semolina
- Part of
- Pasta brands and producers
- Similar and different
- Pizzoccheri della Valtellina
Frequently asked questions
Why is the company called Gastroval?
It comes from "gastronomia valtellinese", the cuisine of the Valtellina valley, where Albosaggia lies.
Who is behind Gastroval?
The chef Cristian Azzalini, who founded it as an artisan kitchen for ready meals and still owns it.
Which Gastroval products grow out of its own farm?
Jams and nectars from blueberries, raspberries and blackberries grown on the La Regina plot.
What distinguishes Gastroval Valtellerie from its pizzoccheri?
It is everyday artisan dry pasta in three versions: wholegrain buckwheat, wholegrain rye and Italian durum wheat.
Is it true that Gastroval pizzoccheri are made from wheat flour only?
No, they contain wholegrain buckwheat flour as well as durum wheat.
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