Pizzoccheri alla Valtellinese
This traditional pasta dish combines buckwheat pizzoccheri pasta with potatoes and cabbage, which is seasonally replaced by swiss chard or green beans. All of the ingredients are cooked together and are typically layered with grated Parmigiano Reggiano and Valtellina Casera cheese and garlicky melted butter.
Before serving, pizzoccheri alla Valtellinese is shortly baked, allowing the cheese to melt and all of the ingredients to combine. Not much is known about the origin of this Italian classic, but it is presumed that it was invented following the introduction of pizzoccheri pasta in the 16th century.
As the name suggests, the dish originated in the Valtellina valley, from where it spread to other parts of Italy.
Pairing tips
Sforzato di Valtellina
Sforzato is a dry Valtellina wine produced on the steep slopes in Sondrio, Lombardy, with a minimum of 90% Nebbiolo grapes, locally known as Chiavennasca. The ... Read more
Inferno
Inferno is a type of wine produced under Valtellina Superiore appellation in Lombardy. It is the smallest subregion in Valtellina, occupying small terraces dispersed ... Read more
Sassella
Sassella is one of the subregions of the Valtellina Superiore appellation in Lombardy. Considered one of the finest Valtellina areas, Sassella is the second-largest ... Read more
Grumello
Grumello is a subregion in the Valtellina Superiore appellation, located on the steep terraces northeast of Sondrio in Lombardy. The wines are made from Nebbiolo ... Read more
WHERE TO EAT The best Pizzoccheri alla Valtellinese in the world (according to food experts)
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