I love this recipe because it’s the definition of Italian comfort food. The mix of potatoes, cabbage, and buckwheat pasta creates a rustic base that soaks up the buttery, garlicky sauce, while the melted cheese ties everything together with creamy richness. It’s simple yet full of authentic alpine flavor, and it’s one of those dishes that feel homemade in the best way possible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb Pizzoccheri pasta (packaged or fresh) ½ cup Valtellina Casera DOP cheese, cubed (alternatives: Fontina, Beaufort, Gruyere, Edam, Emmental, or Gouda) ½ cup Grana Padano or Parmigiano Reggiano cheese, grated 1 stick unsalted butter 1 cup potatoes, peeled and cubed 1 pound savoy cabbage, chopped 2 cloves garlic, chopped Salt and pepper, to taste
Directions
I begin by setting a large pot of salted water over medium heat and bringing it to a boil. Meanwhile, in a small saucepan, I melt the butter and sauté the chopped garlic over low heat for about 5 minutes, until it softens and becomes fragrant without browning.
Once the water is boiling, I add the cubed potatoes and cook them for about 5 minutes. Without removing the potatoes, I add the chopped cabbage to the same pot and cook for another 5 minutes so both vegetables become tender.
Then, I add the pizzoccheri pasta directly into the same pot with the potatoes and cabbage. I lower the heat slightly and cook everything together for another 5–7 minutes, or until the pasta is al dente.
While the pasta is cooking, I preheat the oven to 400°F (200°C) and coat a baking dish with a bit of butter.
After the pasta and vegetables are cooked, I drain them well and transfer everything to a large bowl. I fold in the cubed cheese and the sautéed garlic butter, adding a little extra butter if needed to help the cheese melt and coat the pasta evenly.
I pour the mixture into the prepared baking dish, sprinkle the grated Grana Padano or Parmesan cheese over the top, and bake for about 10–20 minutes, just until the cheese on top melts and turns golden.
Once it’s out of the oven, I let it rest for a few minutes before serving.
Servings and Timing
This recipe serves 4 people and takes around 45 minutes in total—30 minutes to prep and 15 minutes to cook.
Variations
Sometimes I add a handful of chopped spinach or Swiss chard along with the cabbage for extra greens. For more richness, I stir in a splash of cream before baking. If I’m craving a stronger flavor, I mix in a bit of Taleggio cheese with the Casera. For a lighter version, I reduce the butter and replace part of it with olive oil.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta gently in the oven at 350°F (175°C) until hot, or on the stovetop with a small splash of water or milk to bring back the creaminess. I don’t recommend freezing this dish since the texture of the pasta and cheese changes once thawed.
FAQs
What is pizzoccheri pasta?
Pizzoccheri is a type of short, flat buckwheat pasta from northern Italy, known for its nutty flavor and hearty texture.
Can I use another type of pasta?
Yes, I can use tagliatelle or whole-wheat pasta if pizzoccheri isn’t available, though the flavor will differ slightly.
What cheese can I substitute for Valtellina Casera?
Fontina, Gruyere, or Emmental work beautifully—they melt easily and have a similar flavor.
Can I make this dish vegetarian?
Yes, this recipe is naturally vegetarian when made with vegetable-based cheeses.
How do I keep the dish from becoming too oily?
I add the butter gradually while mixing so it coats the pasta without pooling at the bottom.
Can I skip baking it in the oven?
Yes, I sometimes serve it straight from the pan after mixing—it’s just as delicious and a bit faster.
How do I make the top crispier?
I sprinkle extra grated cheese on top before baking—it creates a beautiful golden crust.
What makes this dish unique to Valtellina?
The use of buckwheat pasta and mountain cheeses reflects the traditional alpine cuisine of northern Italy.
Can I prepare it ahead of time?
Yes, I assemble the dish in advance, refrigerate it, and bake it right before serving.
Conclusion
Pizzoccheri alla Valtellinese is one of those dishes that embody the soul of Italian comfort food—simple, rustic, and incredibly satisfying. I love the way the melted cheese, butter, and tender vegetables come together with hearty buckwheat pasta for a flavor that’s both rich and homely. It’s a true taste of northern Italy that always brings warmth and comfort to my table.
Pizzoccheri alla Valtellinese is a traditional dish from Lombardy’s Valtellina Valley, made with hearty buckwheat pasta, potatoes, cabbage, butter, garlic, and melted alpine cheeses. Creamy, rustic, and deeply comforting, it’s Italian mountain cuisine at its best—rich yet simple, perfect for cozy evenings.
Ingredients
1 lb pizzoccheri pasta (buckwheat noodles)
½ cup Valtellina Casera DOP cheese, cubed (or Fontina, Gruyere, or Emmental as substitutes)
½ cup Grana Padano or Parmigiano Reggiano, grated
1 stick (½ cup) unsalted butter
1 cup potatoes, peeled and cubed
1 lb savoy cabbage, chopped
2 cloves garlic, chopped
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. In a small saucepan, melt butter over low heat and sauté chopped garlic for 5 minutes until fragrant but not browned.
Add the cubed potatoes to the boiling water and cook for 5 minutes. Then add the chopped cabbage and cook for another 5 minutes until tender.
Add the pizzoccheri pasta to the same pot with the potatoes and cabbage. Lower heat slightly and cook for 5–7 minutes, until al dente.
Preheat the oven to 400°F (200°C) and lightly butter a baking dish.
Drain the pasta and vegetables well, then transfer them to a large bowl. Stir in the cubed cheese and the garlic butter, mixing gently until the cheese begins to melt and coat the pasta.
Transfer the mixture to the prepared baking dish, sprinkle grated Grana Padano or Parmesan on top, and bake for 10–20 minutes, until the top is golden and bubbly.
Let rest for a few minutes before serving warm.
Notes
Add spinach or Swiss chard for extra greens.
Stir in a splash of cream before baking for added richness.
To make it lighter, replace part of the butter with olive oil.
Top with extra grated cheese before baking for a crispier crust.
Serve with a simple salad or a glass of crisp white wine.
