A short buckwheat noodle traditional to Valtellina.

A true northern specialty from the mountainous region of Lombardia. They’re unique in their use of primarily buckwheat flour and always cut by hand. Very low in gluten, they have a unique texture and flavor.

On the plate

Pizzoccheri work beautifully with winter vegetables, mushrooms, butter and mountain cheeses like bitto , casera or fontina. Minimal gluten means they can be delicate and require special attention in the pan.


  • Buckwheat flour
  • Soft wheat flour
  • Water


1 cm x 8cm flat noodle