Learn how to cook pizzoccheri from Teglio

Cooking class: learn how to cook Italian recipes and taste the dishes prepared during the lesson

A fun and unique journey into the world of pizzoccheri.

It begins with the irresistible flavor of sciàtt, cooked in lard, an ancient condiment, together with the local cheese called casera. The batter is made with buckwheat flour grown behind my house. The sciàtt are accompanied, as a rule, with chicory, always from my garden. But it is the pizzoccheri I make that are what I am most proud of. It is a family tradition to know how to cook them to perfection, and it is with pride that I put into practice the teachings of my mother Ester, sharing them with joy with anyone who asks me. The dessert is a donut cake typical from Teglio.