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
Where art, culture, the outdoors, and wellbeing converge: Teglio is a captivating local town at an elevation of 900 metres.
Teglio has a long history of many settlements from various groups, dating back to antiquity, which must be due to its strategic position and richness of the landscape, be it through its