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Valtellina, Lombardy Techniques

2 techniques from Valtellina, Lombardy cuisine

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Valtellina, Lombardy
Pizzoccheri della Valtellina
Valtellina, Lombardy
Valtellina's emblematic buckwheat noodle: thick, short pasta made from 80% buckwheat and 20% plain flour, boiled with savoy cabbage and potato cubes, then layered in a baking dish with fontina-style cheese (Casera DOP), sage-infused beurre noisette, and Parmigiano. The dish is assembled in layers: pasta-vegetables, cheese, pasta-vegetables, cheese, then the final brown butter poured over the entire surface and served immediately. The beurre noisette carries the sage aroma throughout.
Lombardia — Pasta & Primi →
Polenta Concia della Valtellina
Valtellina, Lombardy
Valtellina's enriched polenta: stone-ground buckwheat and maize flour (farina di mais e grano saraceno) cooked with butter and Casera DOP cheese, stirred until the cheese melts throughout and the polenta is unified and glossy. The addition of buckwheat (the 'saraceno' — Saracen grain, brought to Northern Italy via Arab trade routes) gives the polenta a dark grey colour and nutty, bitter flavour that contrasts with the fat richness of the cheese and butter. Served as a main course in Valtellina's winter table.
Lombardia — Rice & Grains →