The perfect pizzochero is that of a chef. But stop everyone: it costs only € 14 per dish. The Agriturismo La Fiorida in Valtellina is the only starred agriturismo in Italy and a destination for fanatics of the typical Valtellinese dish. The secret? The raw material and craftsmanship are the same as those that have always been made in this mountain valley. In the dish there is the authentic taste of the territory, the taste and a concrete contribution to the local agro-food chain.

The secret flour

A good dish always starts from an excellent raw material, which is then transformed with passion by skilled hands. For this reason, what is not produced directly by La Fiorida comes from small, carefully chosen suppliers in the vicinity. Saracen flour, a distinctive ingredient of pizzoccheri is produced by Andrea Pelacchi, a young Valtellina farmer who has committed himself to keeping the cultivation of buckwheat to better and Piateda alive.

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The fresh pasta

Kneading and pulling the dough by hand, means infusing humor and humanity in the preparation, as well as a respect for the ingredient. In the kitchen, the cooks of the farm scarrellano the pizzoccheri every day, to always have a fresh pasta.

Butter and cheese

The 200 Bruna Alpina breed cows that live in the stable guarantee for a Valtellina Casera DOP and a fresh centrifugal butter, processed by skilled cheesemakers.

Vegetables

They come from the garden, vary depending on the season and the harvest. Ribs or cabbage, green beans and potatoes.

Prices

A plate of Pizzoccheri Valtellinesi from stone-ground flour, scoured by hand and scented with herbs with Valtellina Casera DOP Reserve seasoning over 300 days, from Pura Bruna milk they cost € 14. In a traditional menu with home-made cold cuts and cheeses, pork spare ribs with Legnone beer with stone-ground polenta, wild blueberry nectar with natural yoghurt ice cream, water and coffee you spend € 45 (vegetarian menu and vegan menu at 40 €).

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Mix the flours in a bowl, add the water and start working by hand. Transfer everything to a pastry board and work the dough vigorously to obtain an elastic and silky consistency, not too soft. Begin to roll out the dough with a rolling pin about 2-3 mm thick, trim the edges and cut strips of about 7 cm in width. Overlap 3 strips one above the other, sprinkle with a bit of buckwheat flour cut into strips about 0.5-1 cm thick.

For the seasoning
Clean the cabbage, flicking it, cutting it in half and then slicing, removing the toughest part. Peel and slice the potatoes into large pieces.

For the cooking
It is very important that the vegetables cook in the water in which the pizzoccheri will be cooked. In already salted and boiling water, start with the potatoes to cook for about 2 minutes, add the cabbage. After about 5 minutes you can pour the pizzoccheri.

To finish the dish
Cut the garlic cloves into slices, pour the butter into a pan and let it melt together with a few leaves of sage, you will have to let it go over medium-low heat until you get a hazelnut color.
Drain the pizzoccheri together with the potatoes and the cabbage, create a first layer on the bottom of the pan. Without stirring, spread a layer of grated casera cheese and continue with another layer of pizzoccheri, repeat the passage of the cheese and add the grated Parmesan. Add the hot butter, remove the sage leaves and stir the pizzoccheri gently.