In the heart of Valtellina, the village of Teglio preserves a true gem of Alpine cuisine: Pizzoccheri IGP. This simple yet storied dish is a proud symbol of local farming traditions. Made from buckwheat flour, Valtellina Casera DOP cheese, and mountain butter, pizzoccheri are among the most authentic culinary expressions of the region.
With their dark colour and unmistakable flavour, pizzoccheri are rustic tagliatelle made from a blend of buckwheat and wheat flours, hand-rolled and cooked with potatoes and cabbage. The dish is then finished with a rich mix of garlic-infused melted butter and local cheeses—a heartwarming burst of flavour.
The Accademia del Pizzocchero di Teglio protects and promotes the authenticity of this dish, preserving the original recipe and culinary heritage. Visiting Teglio means also exploring the deep roots of this tradition—tasting it in the town’s restaurants or during special food festivals.
Traditional Pizzoccheri IGP Recipe
Ingredients:
- 400 g buckwheat flour
- 100 g white flour
- 250 g potatoes
- 200 g cabbage (or chard/green beans, depending on the season)
- 250 g Valtellina Casera DOP cheese
- 150 g grated aged cheese
- 200 g butter
- 1 garlic clove
- Pepper to taste
Preparation:
- Mix both flours with water until a smooth dough forms. Roll out to about 2–3 mm and cut into 5 mm-wide strips.
- Boil potatoes and cabbage in salted water, then add pizzoccheri and cook for about 10 minutes.
- Drain and layer the pasta with the cheeses in a hot baking dish.
- Pour over melted garlic butter and finish with a sprinkle of pepper.
Note: While potatoes are a constant, the choice of greens may vary—chard in spring, green beans in summer—creating seasonal variations of the dish.
