A codified recipe

Today the traditional preparation is protected by the Accademia del Pizzocchero di Teglio. The traditional recipe calls for: buckwheat flour, durum and soft wheat flour, water. Once formed, the pasta is cut and cooked in salted water together with potatoes and savoy cabbage, or, depending on the season, chard and green beans. The dish is finished with melted butter, garlic, pepper, grated cheese and Valtellina Casera PDO.