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.