Recipe Culinary speciality


Bündner Spezialität Pizzoccheri
This delicacy with short ribbon noodles made from buckwheat flour is as much a part of Valposchiavo as the Italian language. The big secret, by the way, is the cheese mixture.

Ingredients for 4 People


  • 300 g buckwheat flour
  • 200 g wheat flour
  • ½ tsp salt
  • Approx. 1-2 cups of water

Further ingredients

  • Approx. 3 litres of water
  • 1 tsp salt
  • 150 g carrots
  • 150 g potatoes
  • 150 g savoy cabbage
  • Optional seasonal vegetables: e.g. chard, peas, beans, spinach
  • 250 g alpine cheese (full-fat), grated into shavings
  • 150 g Grottino or Parmesan cheese, grated
  • 150 g butter
  • 1 clove of garlic, sliced
  • 3-4 sage leaves
  • pepper


  • Mix the flour with the salt and knead with the water for approx. 5 minutes to form a smooth dough. Using a rolling pin, roll out the dough to a thickness of approx. 2-3 mm and cut into 7-8 cm wide strips. Dust the strips generously with flour and place one on top of the other. Cut into noodles approx. 5 mm wide.
  • Bring the water to the boil in a large pan.
  • Prepare the vegetables and cut into even pieces, add to the boiling salted water according to the cooking time. Cooking times: Carrots, savoy cabbage, beans and peas (approx. 20 min); potatoes, chard (approx. 15 min); spinach (approx. 10 min)
  • Add the pizzoccheri to the cooking water about 10 minutes before the vegetables are cooked.
  • Skim off the pizzoccheri and vegetables with a slotted spoon. Place in layers alternating with the grated cheese in a preheated oven dish.
  • Heat the butter, brown the garlic and sage in it and pour over the pizzoccheri. Season with a little pepper and serve hot without mixing.