Pizzoccheri della Valtellina al Forno
Lombardia — Valtellina, particularly Teglio village, Sondrio province
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.