Valtellina pizzoccheri with Bitto PDO, Casera and sage butter: the signature dish of Valtellina, an Alpine valley in Lombardy on the border with Switzerland. A humble recipe that has become part of the region's culinary heritage, protected by the Accademia del Pizzocchero in Teglio. Buckwheat pasta, winter vegetables, mountain butter and cheeses that melt slowly: an authentic and deeply satisfying Alpine comfort food.
Ingredients (serves 4)
400 g pizzoccheri (buckwheat pasta)
200 g Bitto PDO, thinly sliced
150 g Casera PDO, sliced
200 g savoy cabbage (or Swiss chard)
150 g diced potatoes
150 g mountain dairy butter (burro di malga)
2 garlic cloves
6–8 sage leaves
80 g grated Grana Padano PDO
Salt and black pepper to taste
Method Bring a large pan of salted water to the boil. Add the potatoes and cook for 5 minutes; add the savoy cabbage, cut into strips, and cook for a further 5 minutes. The vegetables should be tender but not mushy. Add the pizzoccheri to the same water and cook for 10–12 minutes: the buckwheat pasta should remain al dente, with its typical rustic texture.
Meanwhile, melt the butter in a small saucepan with the crushed garlic and sage. Let it brown gently for 3–4 minutes without burning it: it should become fragrant and slightly nutty.
Preheat an ovenproof dish in the oven to 80°C. Drain the pizzoccheri and vegetables with a slotted spoon and begin layering: a layer of pizzoccheri and vegetables, a layer of Bitto and Casera, a tablespoon of Grana Padano. Repeat until all the ingredients are used up. Pour the hot sage butter over the top. Do not stir: pizzoccheri are served in layers, as tradition dictates.
Why Bitto PDO is irreplaceable Bitto PDO is produced in the mountain pastures of Valtellina between June and September, using whole cow's milk and up to 10% Orobica goat's milk. When young (3–6 months), it is soft and melts perfectly; when mature (up to 10 years), it becomes a cheese for savouring. In pizzoccheri, young Bitto adds creaminess and a unique alpine flavour.
Variations and substitutions
without Bitto: use only Casera PDO
vegetables: savoy cabbage in winter, Swiss chard in summer
fresh pizzoccheri: cook for 5–6 minutes
Useful tips
Never rinse the pizzoccheri: they would lose their starch and creaminess
Heating the baking dish is essential to prevent the cheese from curdling
The butter should be golden, not burnt
Wine pairing Perfect with red wines from Valtellina: Valtellina Superiore DOCG (Sassella, Grumello, Inferno) — an elegant, tannic Alpine Nebbiolo, ideal for balancing the butter and cheeses.
Discover our selection of Italian artisan cheeses.
