Taste and atmosphere
About
The most iconic dish of the Sondrio culinary tradition, featuring thick buckwheat pasta coated with local cheeses and hearty vegetables.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 400g Buckwheat flour
- 100g All-purpose flour
- 200g Butter
- 250g Valtellina Casera cheese
- 150g Grated Parmesan cheese
- 200g Swiss chard or cabbage
- 250g Potatoes
- 1 Clove of garlic
Preparation
- Mix the flours with water to form a firm dough, roll it out, and cut into short, thick strips.
- Boil cubed potatoes and chopped cabbage in a large pot of salted water.
- Add the pasta to the same pot during the last 10 minutes of cooking the vegetables.
- Drain and layer with sliced Casera cheese, then top with melted butter infused with garlic.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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