The cuisine of the Valtellina Alps - Pizzoccheri

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

Let me tell you about my Valtellina through its dishes, true gems of a rural tradition that never ceases to amaze. Here, in the mountains, every ingredient speaks of the land: potatoes, cabbage, beans, and Swiss chard from our fields; corn and buckwheat flour; butter and raw milk cheeses, the result of the skilled work of our dairies.

And then there are the pizzoccheri, a type of buckwheat tagliatelle, boiled with potatoes and savoy cabbage, and enriched with local cheese and butter browned with garlic and sage. These are strong flavors, born out of the need for hard work in the mountains, facing the cold, and which today tell the story of a valley that knows how to make itself loved, bite after bite. I look forward to seeing you!