Pizzoccheri IGP, the treasure from Teglio

Here’s where Valtellina’s flagship dish was created with buckwheat, Casera DOP cheese and Alpine butter

An age-old rural recipe made with down-to-earth ingredients: Pizzoccheri IGP has become an iconic dish for the Valtellinese gastronomic culture, with wholesome ingredients and flavours that never fail to win over even the most discerning palates. Going back centuries, this pasta is unlike any other, with a darker colour than usual that stems from its balanced mix of buckwheat flour and white flour. The pasta is cut into tagliatelle-esque strips before being cooked with savoy cabbage and potatoes and generously flavoured with Alpine butter and local Casera cheese.

Teglio has set up the Accademia del Pizzoccheri institution par excellence to safeguard the heritage of this particular dish, so you can be sure that each plateful assiduously follows the traditional recipe. The institution was born from the need to create a body capable of protecting Valtellina’s pizzoccheri from imitations, while also promoting it and ensuring it gets the value it deserves as the ultimate example of the age-old local culinary traditions.

Ingredients (feeds 4):
400 g buckwheat flour
100 g white flour
200 g butter
250 g Valtellina Casera DOP cheese
150 g grated grana
200 g savoy cabbage
250 g potatoes
A clove of garlic

Mix the two flours. Add in the water and work the dough for around 5 minutes until you get a uniform mixture with a consistency that will allow you to roll it out evenly – 2-3 mm in thickness, cut into strips measuring 7-8 cm. Now overlap these and cut these widthways to achieve the perfect tagliatelle-esque ribbons of pasta around 5 mm wide. In the meantime, cook the chopped savoy cabbage and the diced potatoes in salted water. After around 5 minutes, add the pizzoccheri to the pan.

Let it simmer for ten minutes then scoop out the pizzoccheri using a ladle and place some of it into a pre-heated baking tray. Sprinkle that layer with grated grana cheese and slices of Valtellina Casera DOP. Now add more layers – alternating between pizzoccheri and cheese. The final step: pour over the garlic butter from your frying pan and add a touch of black pepper to your tasting

Next level: According the Pizzoccheri IGP recipe, potatoes are a staple, but the savoy cabbage can be substituted depending on the season with Swiss chard or beans.


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