- Pizzoccheri of the Accademy of Pizzocchero -

The main dish of Valtellinese cuisine which for the last few years has been protected and promoted by the Teglio Pizzoccheri Accademy,
which has standardised the recipe and promoted its image in Italy and throughout the world.


(For 4 people)

  • gr. 350 buckwheat flour
  • gr. 100 plain flour
  • gr. 500 white cabbage or chard
  • 1 diced potato
  • gr. 400 Alpine butter
  • gr. 400 fresh casera cheese (Pizzocherina)
  • gr. 100 grated parmesan cheese
  • 4 cloves of garlic
  • salt


Mix the two flours together well, adding water to make a soft, smooth dough.  Roll out the dough until it is just under half a centimetre thick and cut into strips of around 7 cm in length.  Piling the strips one on top of the other cut diagonally strips of tagliatelle just over half a centimetre wide.  Into a saucepan of boiling water throw pieces of cabbage ripped by hand into large pieces (or chard cut into pieces of around 5cm in length) and the diced potato.  After 5 minutes salt the water and add the pizzoccheri which should be left to boil for 7 to 10 minutes.  Before draining, taste to make sure that the pasta is cooked but not overdone.  Then with a perforated spoon lift the pizzocheri out of the water and place them in layers in a rectangular (or long) dish and cover with grated parmesan and thin small slices of cheese.  Lastly pour over the butter (melted together with the garlic).

Hotel Ristorante Combolo Via Roma 5, 23036 Teglio (SO)
Tel. 0039 0342 780083 - Fax 0039 0342 781190 - info@hotelcombolo.it P. IVA 00070660147
  • Accedemia del pizzocchero di Teglio
  • Valtellina, il cuore delle Alpi
Copyright © 2017 | Hotel Combolo di Valli Fabio & c. snc - Teglio (SO) - P.IVA 00070660147
Credits: Ueppy

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