Pizzoccheri from Valtellina are a type of easy-to-make and very tasty fresh pasta prepared in Valtellina, seasoned with potatoes and savoy cabbage but also in other ways which I will show you shortly. Meanwhile, today I leave you the basic recipe to prepare pizzoccheri so you can also freeze them raw and then cook them while still frozen by first preparing the potato-based seasoning, and you will see how delicious they are.

Absolutely! Valtellina pizzoccheri are a dish that goes far beyond the simple sum of its ingredients. They are a true emblem of the culinary culture of Valtellina, an alpine valley in Lombardy, and embody centuries of history and traditions.

Valtellina, with its mountain landscapes, terraced vineyards, and characteristic villages, offers a breathtaking scenario that has profoundly influenced local cuisine. The rugged yet generous environment has forged a peasant culture that has maximized the value of land products.
The origin of pizzoccheri
The origins of pizzoccheri are lost in the mists of time. It is believed they originated as a poor dish, prepared with simple and genuine ingredients that peasant families had at their disposal: buckwheat flour, potatoes, savoy cabbage, and local cheeses.
Buckwheat flour, in particular, plays a fundamental role. This cereal, resistant to cold and not very demanding, was cultivated at high altitudes and represented a precious resource for the local population.

Each family has its own recipe, handed down from generation to generation, and each village has its own variations. However, some elements remain unchanged:
The simplicity of the ingredients: Pizzoccheri are a humble dish that highlights the quality of the products used.
Seasonality: Ingredients are used at their peak freshness, ensuring authentic flavor.
Artisanal craftsmanship: The pasta is prepared by hand, following a traditional recipe

Are you ready? Let’s go to the kitchen…