Pizzoccheri of the Teglio Academy

Redazione

Prepared strictly by hand in accordance with the original recipe certified by the Accademia. This buckwheat-flour pasta is rolled out and cut ("scarellata") to order, then cooked together with potatoes and savoy cabbage (or Swiss chard). The dish is finally generously tossed with plenty of melted alpine butter, garlic and the typical Valtellina Casera D.O.P. cheese, creating its characteristic stringy texture and a rich, enveloping flavor.