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Traditional PizzoccheriTraditional Pizzoccheri of the Pastificio Chiavenna, are produced according to ancient local traditions and made with durum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains fewer carbohydrates and more fiber than regular pasta. A lower caloric intake allows us to better control our line! Especially if you consume little energy leading a sedentary lifestyle.





  • 500 g Pizzoccheri
  • 300 g potatoes
  • 250 g butter
  • 300 g cabbage or spinach
  • 500 g cheddar or Fontina cheese
  • 150 g grated Parmigiano Reggiano cheese
  • 2 garlic cloves



In a large saucepan of boiling water, salted to taste, boil the potatoes and the cabbage (or spinach) for about 5 minutes. Then add the Pizzoccheri and boil them for another 12-15 minutes.

Drain the pasta and then add the cheeses, parmesan, fried melted butter, and garlic.

Serve them hot with a sprinkle of pepper to taste.