Pizzoccheri

Bündner Pasta with a Touch of Italianita.

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It will be hard to find a Bündner who does not associate childhood memories with Pizzoccheri. For centuries the aroma of buckwheat pasta has wafted from Graubünden’s kitchens, particularly in the Puschlav Valley, but also in the neighboring Veltlin. Pizzoccheri are especially tasty if they are mixed with Savoy cabbage or Swiss chard, sprinkled with cheese and finally topped with hot butter.

Find out how to prepare the Pizzoccheri speciality in your own home!

Every cook has a slightly different recipe, based on buckwheat pasta, potatoes, Swiss chard, cheese, onions and sage. Ornella Isepponi, proprietor of the attractive Ristorante Motrice in Poschiavo, cooks a particularly tasty version – and on Thursday evenings in summer, you can learn to make it yourself (book ahead).
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