
A composite image of 12 pizzoccheri dishes from Valtellina and the Bergamasque Alps from 2020 to 2025.
We were hiking recently in two different locations in Valtellina valley: in Valfurva just outside of Bormio and Chiesa in Valmalenco, north of Sondrio. For the week we were in the valley, we had pizzoccheri every day.
What are pizzoccheri?
Pizzoccheri are a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour and served with cabbage, potatoes, cheese, butter and garlic.
Pizzoccheri are believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. Traditionally, pizzoccheri dough is made with about two parts buckwheat flour to one part wheat flour. The Accademia del Pizzocchero di Teglio specifies an official ratio of 75 % buckwheat to 25 % soft wheat flour (plus water) for authentic Pizzoccheri di Teglio. Teglio claims to be the “spiritual home” of pizzoccheri, possibly due to its centuries-old role in buckwheat cultivation.
Almost every trattoria, osteria, and mountain hut in Valtellina will have pizzoccheri on their menu. And each one has a slightly different take on the recipe.
Where is the Valtellina?
Valtellina is a valley in northern Italy, in the Lombardy region. The valley runs from the top of Lago Como eastward for about 55 km before bending northeast for another 45 km to finish in Bormio. The valley is bordered to the north by the Rhaetian Alps (and Switzerland) and to the south by the Bergamasque Alps and the rest of Lombardy.
Moving from west to east, Sondrio is the administrative center of Valtellina, Teglio is the spiritual home of pizzoccheri, and Bormio—at the very east and north of the valley—is the ski and spa play area.
Why buckwheat?
In Valtellina, farmers turned to buckwheat (gran saraceno in Italian) because it was ideally suited to their steep, marginal terrain and cool-short Alpine season. Planted into the thin, rocky soils of south-facing terraces buckwheat can make use of land that couldn’t support more demanding cereals like wheat.
Buckwheat (Fagopyrum esculentum) is a flowering plant in the knotweed family Polygonaceae prized for its grain-like seeds and as a cover crop. Despite its name, buckwheat is not closely related to wheat. Buckwheat is not a cereal, nor is it a member of the grass family. It is related to sorrel, knotweed, and rhubarb. However, buckwheat is considered a pseudo-cereal because of the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal.
The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.
The crop’s biology dovetailed with Valtellina’s climate. Buckwheat needs only a brief growing window—its vegetative cycle spans 60–100 days—and can be sown as soon as temperatures stay above about 8 °C, then harvested by mid-October before hard frosts arrive. It thrives in cool conditions, resists the pests and fungal diseases that plague wetter grains, and demands neither irrigation nor fertile topsoil.
Final thoughts?
When we make pizzoccheri at home, it’s soupier, has less cheese and more cabbage and greens, and has sage in it. Most of the pizzoccheri (and the original recipe by the Accademia in Teglio as well) do not use sage. We need to tell them that they are doing it wrong next time we in the valley.
We were at Rifugio Pizzini for lunch recently and ordered pizzoccheri. With the dish, the waiter brought out a small jar homemade seasoning she called pestèda to put on top of the pasta. Ah! We had this once before in Osteria La Bajona (Bormio) years ago and forgot about it. This seasoning is not that common and has its origins in the town of Grosio (midway between Teglio and Bormio). The seasoning contains as a base salt, pepper, garlic, achillea leaves, and thyme (Thymus serpyllum). The one we tried in Pizzini has juniper berries and if we understood correctly dried wine (whatever that might be). The type of achillea used is either A. nana (on a jar we purchased in a store in Sondrio), or we think it would be easier to gather A. erba-rotta, but we aren’t positive on this.
Composite Image Row 1:
2020-09-02 Morbegno - Antica Osteria Rapella 1886 - pizzoccheri
2020-09-05 Bormio - Osteria La Bajona - pizzoccheri
2020-09-08 Home cooked pizzoccheri
Composite Image Row 2:
2021-08-21 Valtorta - Rifugio Grassi - pizzoccheri
2021-11-02 Bergamo - Pizzoccheri at Il Coccio
2022-01-30 Oltre il Cole - Pizzoccheri at Capanna 2000
Composite Image Row 3:
2023-08-06 Preda Rossa - Rifugio Cesare Ponti - pizzoccheri
2025-02-04 - Home cooked pizzoccheri con cavolfiori e verza
2025-05-15 Valfurva - Pizzoccheri at Rifugio Branca
Composite Image Row 4:
2025-06-16 Val Zebru - Pizzoccheri at Rifugio Campo
2025-06-17 Valfurva - Pizzoccheri at Rifugio Pizzini
2025-06-18 Lanzada - Pizzoccheri at Rifugio Zoia