Pizzoccheri Valtellinesi – Pizzòccheri of Valtellina

Pizzoccheri valtellinesi

The pizzòccheri of Valtellina is a variety of pasta prepared with buckwheat flour mixed with other flours. Similar to tagliatelle, but greyish in color, pizzoccheri is a traditional dish of Valtellina, in particular of Teglio.

They should not be confused with the pizzoccheri of Chiavenna, which are instead a particular variety of gnocchi, prepared with wheat flour and dry bread soaked in milk. In 2016 the product has obtained from the European Union the recognition of protected geographical indication (PGI).


2 cloves garlic
50 grams of butter
250 grams of potatoes
q.b. salt
50 grams of spinach
150 grams of Parmigiano Reggiano cheese
100 grams of cabbage
5 leaves of sage
300 grams of soft cheese
400 grams of pizzoccheri
100 grams of Swiss chards

How to make the Pizzoccheri valtellinesi:

Cook the peeled potatoes in salted water, add the chopped vegetables. When the water will boil, add the pizzoccheri. Cook for another 10 minutes, then drain it into a bowl, alternating a layer of pizzoccheri and vegetables with a layer of soft cheese or type casera Bitto (alternatively the classic fontina, easier to find) and Parmesan cheese. Season with a sauce that you have previously made with sage or garlic sautéed in plenty of butter and pepper.

Serves 4

Regional recipe from Lombardy

Original Recipe according to the Accademia del Pizzocchero

Pizzoccheri can be talked about and discussed at length but one thing is certain the original recipe of Pizzocchero di Teglio® is only one.

Ingredients (servings for 4 people):
400 g buckwheat flour;
100 g white flour;
200 g of butter;
250 g of Valtellina Casera DOP cheese;
150 g grated parmesan cheese;
200 g savoy cabbage;
250 g potatoes;
a clove of garlic;

Mix the two flours, knead them with water and knead for about 5 minutes. With a rolling pin roll out the dough to a thickness of 2-3 mm from which 7-8 cm. strips are obtained. Overlap the strips and cut them in the sense of width, obtaining tagliatelle about 5 mm wide.

Cook the vegetables in salted water, the savoy cabbage in small pieces, and the potatoes in chunks, add the pizzoccheri after 5 minutes (the potatoes are always present, while the savoy cabbage can be replaced, depending on the season, with ribs or green beans).

After about ten minutes, scoop out the pizzoccheri with a skimmer and pour part of them into a hot pan.

Sprinkle with grated Parmesan cheese and Valtellina Casera DOP flakes, continue alternating pizzoccheri and cheese.

Fry the butter with the garlic, letting it color well, before pouring it over the pizzoccheri. Without stirring, serve the pizzoccheri piping hot with a grind of pepper.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.