Pizzoccheri of the Pastificio Chiavenna, 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 less 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.
Ingredients Preparation
  • 500 g Pizzoccheri
  • 300 g potatoes
  • 250 g butter
  • 300 g cabbage or spinach
  • 500 g cheddar or Fontina cheese
  • 150 g grated parmesan cheese
  • 2 garlic cloves
In a large saucepan of boiling water ,salted to taste, boil the potatoes and the cabbage or spinach for 5 minutes. Then add the Pizzoccheri and boil for another 12-15 minutes. Drain the pasta and then add the cheeses, parmesan, fried melted butter and garlic. Serve hot with a sprinkle of pepper to taste.

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