🍝 Pizzoccheri della Valtellina
Pizzoccheri are short, flat buckwheat ribbons from the Alpine valley of Valtellina, cooked together with potatoes and Savoy cabbage. They are layered with melting Bitto or Valtellina Casera cheese and dressed with butter browned with garlic. The dish is hearty, earthy and cheesy — a classic winter meal served straight from the pot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g dried pizzoccheri (buckwheat pasta)
- 250 g potatoes, cubed
- 250 g Savoy cabbage, shredded
- 200 g Bitto or Valtellina Casera cheese, thinly sliced
- 60 g butter
- 2 garlic cloves, sliced
- Salt, black pepper
Method
- Boil the potatoes and cabbage in salted water for 5 minutes.
- Add the pizzoccheri and cook together for 10–12 minutes until tender.
- Meanwhile melt the butter with the garlic until golden.
- Drain the pasta and vegetables and layer them in a warm dish with the cheese.
- Pour over the garlic butter, season with pepper, toss gently and serve hot.
How to make it lighter
- Use more cabbage and potato and less pasta per plate.
- Halve the butter: 10 g butter ≈ 75 kcal.
- Keep it to one plate (about 350 g) — it is filling and calorie-dense.
History
Pizzoccheri are strongly associated with the town of Teglio in Valtellina, where an academy dedicated to the dish was founded and buckwheat was long grown on the mountain slopes. Pizzoccheri della Valtellina hold EU Protected Geographical Indication status.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →