Pizzoccheri from Valtellina PGI

Pizzoccheri from Valtellina PGI or Pizzoccheri della Valtellina IGP is a traditional dish from the Valtellina valley in Lombardy, a region in northern Italy known for its breathtaking Alpine landscapes. Pizzoccheri, the pasta featured in this dish, are flat, ribbon-like noodles made from buckwheat flour, which gives them their distinctive dark color and hearty, nutty flavor. The use of buckwheat reflects the agricultural traditions of the area. The dish also showcases the region’s excellent cheeses, such as Bitto and Casera, as well as other local ingredients like potatoes and cabbage. Pizzoccheri della Valtellina IGP is a true culinary gem, deeply rooted in the Valtellina’s history, with a recipe that has been passed down through generations.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 30 minutes of preparation and 10-15 minutes of cooking


  • Moderate

Italy Region

  • Lombardia


  • Not Available


For the pasta (or use store-bought pizzoccheri):

  • 200 g of buckwheat flour
  • 100 g of all-purpose flour
  • 100 ml of water
  • A pinch of salt

For the dressing:

  • 300 g of potatoes, peeled and cut into small cubes
  • 200 g of Savoy cabbage (or Swiss chard), cut into thin strips
  • 200 g of Bitto or Casera cheese (or a combination of both), cut into small pieces
  • 100 g of grated Parmigiano-Reggiano cheese
  • 100 g of butter
  • 2 cloves of garlic, minced
  • A handful of fresh sage leaves
  • Salt
  • Black pepper


For the pasta:

  1. In a large bowl, mix the buckwheat flour, all-purpose flour, and a pinch of salt.
  2. Gradually add the water and knead the mixture into a smooth, firm dough. Add a little more water or flour if needed.
  3. Roll out the dough on a lightly floured surface to about 2-3 mm thick. Cut the dough into thin strips, approximately 2 cm wide and 8-10 cm long.

For the dish:

  1. Boil the potato cubes in salted water until they are almost tender, about 5-7 minutes.
  2. Add the strips of Savoy cabbage (or Swiss chard) to the same pot with the potatoes and cook for an additional 3-4 minutes, or until the vegetables are tender. Drain them and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sage leaves. Sauté until the garlic becomes fragrant, but avoid browning it.
  4. Add the cooked pizzoccheri pasta, potatoes, cabbage, and the pieces of Bitto or Casera cheese to the skillet. Gently toss everything together until the cheese starts to melt, coating the pasta and vegetables.
  5. Season with salt and black pepper to taste.
  6. Serve Pizzoccheri della Valtellina IGP hot, garnished with grated Parmigiano-Reggiano cheese.
  7. Enjoy this delightful and rustic dish that captures the essence of Valtellina’s Alpine cuisine.

Pizzoccheri della Valtellina IGP is a true regional treasure, with its hearty buckwheat pasta, mountain cheeses, and fresh vegetables, making it a comforting and delicious choice for any occasion.

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