Step by step

Mix the potatoes, chard, pasta, Valtellina cheese and melted butter together

The best way to enjoy a lovely plate of pizzoccheri is to combine this wonderful flavour of buckwheat pasta is with some Valtellina casera, or alternatively Fontina, cheese.
True pizzoccheri, eaten everywhere but unanimously considered as ‘pizzoccheri Valtellina’, originate in the town of Teglio.


apulian product