How to make Traditional Pizzoccheri alla Valtellinese - A Hearty Alpine Recipe from Northern Italy

Hearty,cheesy and full Alpine flavor these Pizzoccheri alla Valtellinese

Valtellina, a charming alpine valley in Lombardy, lies not far from Lake Como and the heart of northern Italy. It’s a place of traditions, warmth, and mountain flavors. One dish that captures its soul?

Pizzoccheri alla Valtellinese a rustic and comforting buckwheat pasta dish made with cabbage, potatoes, butter, and melted cheese. A true mountain classic that warms the heart.

Pizzoccheri alla Valtellinese Recipe

Prep time: 45 minutes

Difficulty: Easy

Serves: 6

Ingredients:

420 g buckwheat pizzoccheri

180 g Valtellina Casera cheese (or Fontina)

180 g potatoes

180 g cabbage

30 g butter

5 sage leaves

Salt and pepper to taste

Instructions:

1. Peel and cube the potatoes.

2. Clean and slice the cabbage.

3. Boil potatoes and cabbage in salted water for 5–7 minutes.

4. Add pizzoccheri to the pot and cook for 10–12 more minutes.

5. Slice the cheese thinly.

6. Drain and layer in a dish: pasta, cheese, and pepper.

7. Melt the butter with sage leaves and pour over.

8. Gently mix and serve hot.

Variations

Try swapping cabbage with Swiss chard or add garlic to the melted butter for extra flavor. Other cheeses like Fontina or Latteria work well too.

Pairing

Best served with a glass of Valtellina Superiore DOCG, Inferno, or Valgella. End the meal with an apple dessert or something nutty for a true Alpine finish.

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