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Italian · V The Canonical Dishes · Lombardy

Pizzoccheri della Valtellina al Forno

Valtellina

‹ Lombardy

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I

Origin

Lombardia — Valtellina, particularly Teglio village, Sondrio province

II

Description

Baked pizzoccheri from Valtellina — the oven-finished version of the classic Lombard buckwheat pasta dish. Pizzoccheri (short, flat, 5mm wide pasta made from 80% buckwheat and 20% plain flour) are parboiled with Savoy cabbage and potatoes, then layered in a terracotta dish with generous quantities of Valtellina Casera DOP and Bitto cheese, drizzled with browned butter and fried garlic, then baked briefly to melt and integrate the cheeses. The baked version develops a gratinata top that the traditional stovetop method doesn't achieve.

III

The Thread

—Baked buckwheat/bread with mountain cheeses and browned butter — the Alpine tradition of baking local cheese on a starch base with browned butter crosses the Valtellina-Swiss border Swiss · German
—Alpine dish combining starch (potato) with aged mountain cheese and browned fat — the same Alpine cheese-fat-starch combination in a different form Austrian
—Potato, cabbage, and melted cheese baked together — structurally identical to the pizzoccheri base without the buckwheat pasta Scottish
IV

Flavour Context

Dark, nutty buckwheat pasta carrying melted Casera and Bitto; browned butter and garlic fragrance; potato softness and cabbage bitterness; a dense, mountain-cold-day dish that coats every surface with aged fat and dairy

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