Comments on: Pizzoccheri della Valtellina - Embracing comfort food!

By: Mario Grazia

Mario Grazia — Wed, 04 May 2011 19:49:18 +0000

In Valtellina Pizzoccheri are made only with Casera cheese (a typical mountain cheese), but I think it is very difficult find it out of Italy: Bitto and Fontina they both are good as a substitute for Casera.
The important is to use savoy cabbage, and not chard or other vegetables: Pizzoccheri have only savoy cabbages and cheese (and butter of course) as seasoning.
I suggest you do not use nutmeg, because it changes the taste of the dish.

By: Stefano

Stefano — Tue, 30 Mar 2010 18:51:10 +0000

This made me want to research more about pizzoccheri, and there are many sites around the internet that talk about this DELICIOUS pasta. I bought mine online at http://www.pappaitaliana.com there is also a recipe online, not unlike the one on here.
I have to say: pizzoccheri pasta is AMAZING! I didn't know they also have other shapes of buckwheat pasta.

By: Bob Jantzen

Bob Jantzen — Mon, 05 Oct 2009 12:27:04 +0000

I forgot about this website, but this latest comment send me an email reminder. Luckily. For those of you who cannot buy pizzoccheri in a box, you might try pizzoccheri mano a mano . We have been making it for many years from boxes hand imported from Italy to Philadelphia, usually in winter months. By the way I too once lived in Munich for a year and made my first tiramisu there! 1980. Who could have imagined then a world with all this electronic food info? Thanks for sharing, Nicky.

By: Katie

Katie — Sun, 04 Oct 2009 21:49:56 +0000

I had Pizzoccheri for the first time in Tremezzo in May. I loved it. I brought a box of the Moro Pizzoccheri pasta back but was unable to read the recipe on the box which was in Italian. I was so glad to find your recipe, sounds exactly like the dish we tried and loved. Look forward to making it soon. Thank you so much for posting.

By: CCF team

CCF team — Sun, 09 Mar 2008 21:16:28 +0000

What a beautiful recipe.

By: bob jantzen

bob jantzen — Thu, 21 Feb 2008 00:22:44 +0000

hi guys,
we just used up our last box of pizzoccheri that we buy in Rome when we are there in the summer, so I googled "pizzoccheri buy" to see if they are finally available online in the USA but no luck so far. fontina vall d'aosta is the best cheese for this from the nearby region of italy (not valtellina), if you are interested in our pizzoccheri stories and the sausage modification visit
http://www.drbobenterprises.com and look for the pizzoccheri recipes.

This is a must try comfort food!