Pizzoccheri della Valtellina

Pizzoccheri della Valtellina are a short buckwheat pasta, the iconic symbol of Valtellina cuisine. The original recipe from the Accademia del Pizzocchero di Teglio calls for a dough made with 80% buckwheat flour and 20% wheat flour.

They are traditionally served dressed with melted butter, garlic, sage, Casera DOP cheese (or Valtellina Casera), Grana Padano, potatoes and cabbage. It's a hearty dish, perfect for those cold alpine winter days.

Teglio, the Valtellina village considered the birthplace of pizzoccheri, hosts the Sagra dei Pizzoccheri every year, featuring preparation competitions and tastings.