• Food & Wine

Pizzoccheri

A dish of the "poor" cuisine, with few basic ingredients: black and white flour, cheese and some vegetables that, wisely combined, give a tasty result. Pizzoccheri are hand-made buckwheat noodles rolled into not too thin sheets, boiled and well seasoned with Casera, the typical cheese from Valtellina and butter, better if from mountain pastures, to which are added some vegetables such as potatoes and cabbage.

An easy to prepare and delicious dish to taste that everyone can prepare thanks to the recipe codified by “Accademia del Pizzocchero” in Teglio, which for years has been protecting and promoting this pride of Valtellina cuisine in Italy and in the world.

On the same topic

Pizzoccheri

The main dish of the local culinary tradition that is protected and promoted by the Accademia del Pizzocchero in Teglio, which has codified the recipe and promoted this pride of Valtellina in Italy and the world.
  • Food & Wine
Pizzoccheri

Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.
  • Food & Wine
Bresaola

Wine

The vineyards cultivation dates back to ancient times and has shaped the territory, giving life to the unique panorama of the terraces.
  • Food & Wine
Wine

Honey

Beekeeping has a century-old tradition in Valtellina, so much so that in the ancient times it was used as currency during trades, almost as if it was liquid gold.
  • Food & Wine
Honey

Cheese & Honey - Mountain class

Guided visit to a farm with tastings of local products
  • Food & Wine
Cheese & Honey - Mountain class

Cheese school - Mountain class

Visit to a cheese maturing firm and field trip to reach the alpine pastures or the farms of the area
  • Food & Wine
Cheese school - Mountain class

Typical cheeses

From the mountain pastures, where the animals graze freely feeding on alpine herbs, one can find unique cheeses such as Bitto, Casera and Scimudin.
  • Food & Wine
Typical cheeses