Pizzoccheri alla Valtellina is a hearty, comforting pasta from Valtellina in Lombardy. Made with buckwheat pasta (pizzoccheri), potatoes and cabbage, it is combined with cubes of Fontina cheese and a simple garlic butter. This quick, rustic meal is ideal on cold days and can be ready in about 20–30 minutes.
Pizzoccheri (pronounced Pee-zoh-kay-ree) is a traditional dish from northern Italy. The Valtellina region has an official version that specifies a local cheese (Valtellina Casera DOP) and specific pasta dimensions. Outside Lombardy, Fontina is a widely used and easy-to-find substitute; Gruyère also works well.
The method is straightforward: potatoes, cabbage and the buckwheat pasta cook together in one pot, are drained, then tossed immediately with cubed cheese and hot garlic butter so the cheese melts and binds everything together.
Below you’ll find the full recipe with ingredient notes, step-by-step photos, tips and a short video. Scroll to the recipe box for the printable version.
Ingredients – what you need
The image below shows the ingredients used for this version of pizzoccheri and highlights a few ingredient tips.
- Pizzoccheri pasta – a flat buckwheat-and-wheat pasta, cut into short strips. Available at Italian delis or online. You can substitute another shape of buckwheat pasta if needed.
- Potatoes – peeled and cut into medium cubes.
- Cabbage – Savoy cabbage works well; roughly chopped.
- Fontina cheese – the best widely available substitute for Valtellina Casera DOP. Gruyère can be used if Fontina is unavailable. Cut into small cubes.
- Butter – unsalted.
- Garlic – fresh cloves, finely chopped.
- Salt and pepper – to season.
How to make Pizzoccheri (step-by-step)
Preparation Tips
- Bring a large pot of water to a rolling boil and add a generous pinch of salt.
- Cut potatoes into medium cubes and roughly chop the cabbage so they cook evenly.
- Cube the cheese and finely chop the garlic.
- Have everything prepped before you start cooking, as the final assembly is quick.
Step 1) Add the potato cubes to boiling water and cook for 2–3 minutes. Then add the cabbage and pizzoccheri and continue to boil for about 10 minutes, or until the pasta is tender.
Step 2) While the pasta cooks, melt the butter in a small pan and gently sauté the chopped garlic for 1–2 minutes until fragrant. Do not let it brown.
Step 3) Drain the pasta, potatoes and cabbage, then return them to the empty pot. Immediately add the cubed Fontina and pour over the garlic butter. Stir so the hot pasta melts the cheese, coating everything in a glossy, garlicky sauce. Serve hot.
Recipe tips and FAQs
- Add cheese and butter immediately: Return the drained pasta and vegetables to the pot, add the cheese and garlic butter at once so the heat melts the cheese and binds the dish.
- Serve immediately: Because this dish relies on melting cheese for texture and flavor, it’s best eaten right away rather than prepared far in advance or frozen.
Pizzoccheri comes from Valtellina, a mountain valley in Lombardy. It’s a warming, substantial dish traditionally eaten during cold winters in northern Italy.
Gruyère is a good alternative if Fontina isn’t available.
Freezing is not recommended; the texture and melted-cheese quality are best right after cooking.
More authentic Italian recipes
- Trofie al Pesto Genovese with Potatoes and Green Beans
- Easy Zucchini Pesto Pasta (Fresh and Delicious)
- Sausage and Cavolo Nero Pasta
- Pasta al Limone (Creamy Lemon Pasta)
- Pici, Cacio e Pepe (Authentic Recipe)
This post was first published on 28th September 2017 and has been updated for clarity and user experience.
If you try this Pizzoccheri, please rate it and leave a comment — feedback is appreciated!
Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese
Summary: A warming, rustic buckwheat pasta dish with potatoes, cabbage, Fontina and garlic butter.
Ingredients (serves 4)
- 300 g (10.5 oz) pizzoccheri pasta
- 3 medium potatoes (about 430 g), peeled and cubed
- 4 cups cabbage, roughly chopped (about 300 g)
- 150 g (1 cup) Fontina cheese, cut into small cubes (or Gruyère)
- 125 g (9 tbsp) unsalted butter
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of water to a boil and add a generous pinch of salt. Peel and cube potatoes, roughly chop cabbage, cube the cheese and finely chop the garlic.
How to make pizzoccheri
- Add potato cubes to boiling water and cook 2–3 minutes. Add cabbage and pizzoccheri and cook about 10 minutes until the pasta is tender.
- While the pasta cooks, melt butter in a small pan and gently sauté the garlic for 1–2 minutes until fragrant; do not brown.
- Drain the pasta and vegetables and return them to the pot. Add the cubed cheese and the garlic butter, stirring until the cheese melts and coats the pasta. Season with salt and pepper and serve immediately.
Notes
- Add the cheese and butter straight away so the heat melts the cheese evenly.
- Serve immediately for the best texture and flavor; leftovers will lose the freshly melted-cheese quality.
Nutrition (approx.)
Calories: 558 kcal | Carbohydrates: 44 g | Protein: 16 g | Fat: 37 g
Nutrition information is approximate and provided as a guideline.
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