Pizzoccheri: a tasty recipe from our mountains

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

I propose the preparation of a dish typically enjoyed in winter, but for dessert lovers, there's no wrong time to enjoy it: pizzoccheri. A traditional dish from Valtellina, made with few ingredients, pizzoccheri are a variety of short tagliatelle pasta, either fresh or dry, prepared with buckwheat flour. They are cooked with potatoes and savoy cabbage, or for those who prefer not to use cabbage, Swiss chard, all mixed with cheese, butter, and sage.

To prepare pizzoccheri, you need to mix buckwheat flour, type 0 flour, and water, giving this pasta a shape similar to short and wide tagliatelle. To finish, a pistachio dessert, easy to prepare yet delicious!