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 peasant tradition that never ceases to amaze. Here in the mountains, every ingredient speaks of the land: the potatoes, cabbage, beans and ribs of our lands; the corn and buckwheat flours; the butter and raw-milk cheeses, the result of the expert work of our dairies.

And then there are them, the Pizzoccheri a kind of buckwheat noodles, 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 exigency of hard work in the mountains, facing the cold, and today telling the story of a valley that knows how to make itself loved, bite after bite.

I am waiting for you!