Hazelnut Pizzoccheri
Pizzoccheri della Valtellina P.G.I.

The recipe:

Hazelnut Pizzoccheri

Follow the recipe for hazelnut pizzoccheri and experience this surprising mix.


Preparation time:

10 minutes

Cooking time:

30 minutes

Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle

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Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle

Pizzoccheri della Valtellina P.G.I. are a traditional pasta from Valtellina in the province of Sondrio and are produced according to ancient local traditions with whole buckwheat flour. They are a source of fiber.

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Ingredients for 4 people:

  • 320 g Pizzoccheri
  • 100 g shelled and chopped hazelnuts
  • 100 g cooking cream
  • 200 g Fontina or Bitto cheese
  • 400 g potatoes
  • 40 g grated Grana cheese
  • 120 g butter
  • Garlic, salt, and pepper


Toast the hazelnuts well with the butter, garlic, and cooking cream. Bring salted water to a boil, add diced potatoes, then add the Pizzoccheri after 5 minutes, and cook for 12-15 minutes. At the end, drain everything and layer it in a large bowl, alternating with diced cheese, grated Grana cheese, and toasted hazelnuts with cream. Gently mix and serve in hot dishes.

Moro Pasta

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