Pizzoccheri pasta with Valtellina wine dinner

Teglio is the birthplace of pizzoccheri - buckwheat pasta with cabbage, potatoes, butter, and local cheese. This hearty mountain dish pairs perfectly with Valtellina Superiore reds. The town hosts an annual Pizzocchero festival and has multiple traditional restaurants.

What to do there

4 things to do

1. 1 Decode Teglio's Pasta Origins at Palazzo Besta History · Free

   Teglio gave its name to the entire Valtellina valley. Its Renaissance palace holds the archaeology that explains why buckwheat became the soul of this mountain kitchen.

   Find the answer to why pizzoccheri exists at all: the soil and altitude of Teglio at 900m could barely grow wheat. Buckwheat arrived from Siberia via trade routes in the 1600s and thrived here where nothing else could. The dish was first documented in 1550 by Ortensio Lando. At Palazzo Besta (Teglio historic center), walk through the Antiquarium Tellinum and read this story — the Besta family were the wealthy elite of Teglio and ate the same buckwheat pasta as the peasants. Count the mythological frescoes depicting Orlando Furioso and the Aeneid upstairs.

   Backup: If closed Monday or Sunday, walk the medieval streets for free and find the Torre de li beli miri — the last remnant of the ancient Castrum Tilji medieval fortification.

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2. 2 Taste Valgella at the Winery Inside Teglio Wine · Price: moderate

   F.lli Bettini has made wine in San Giacomo di Teglio since 1881. Five generations farming the Valgella subzone — the lightest and most floral of the five Valtellina DOCG subzones, grown on the terraces directly above the village where pizzoccheri was born.

   Ask for this specific flight — three wines in sequence at F.lli Bettini (Via Nazionale 68, San Giacomo di Teglio). First, Rosso di Valtellina DOC: fresh, approachable entry-level Chiavennasca. Second, Valtellina Superiore Valgella DOCG: the home wine, grown on terraces you can see from the windows — the largest and most floral of the five subzones. Third, Sforzato di Valtellina DOCG: Nebbiolo air-dried 3-4 months, producing a dry wine at 14.5% alcohol. Ask why this Alpine valley invented a technique more famous from the Veneto — Sforzato earned DOCG status in 2003, seven years before Amarone.

   Backup: Barbacan (also San Giacomo di Teglio) is a natural winery growing nearly extinct indigenous varieties: Rossola, Pignola, Brugnola, Negrera — grapes that exist nowhere else on Earth.

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3. 3 Ask for Sciatt First, Then Let the Pizzoccheri Arrive Wine · Price: moderate

   Ristorante Combolo is a founding member of the Accademia del Pizzocchero di Teglio since August 2, 2002. The Academy codified the exact recipe to protect it: 400g buckwheat, 250g Valtellina Casera DOP, 200g butter. No tomatoes. No meat. No exceptions. EU granted IGP protection in 2016.

   Order the 25 euro Academy menu at Ristorante Combolo (Via Roma 5, Teglio). Ask to receive sciatt as a standalone opener: buckwheat fritters with molten Valtellina Casera DOP cheese, fried in oil with grappa in the batter — you have three minutes before the cheese solidifies. Then pizzoccheri arrives: not pasta in sauce but layers — pasta cooked with potatoes and Savoy cabbage, then stacked alternating with Casera cheese, finished with browned butter and garlic. The Accademia was founded August 2, 2002 to stop restaurants from adding tomatoes or meat (crimes apparently committed in the 1990s).

   Backup: Ristorante Ai Tigli (founding Academy member) or Hotel Ristorante Bellavista (third founding member) — all three are certified.

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4. 4 Find the Pizzocchero d'Oro Festival in September Adventure · Price: low · Optional

   Four consecutive September weekends, Teglio transforms for the Pizzocchero d'Oro: every Academy restaurant serves special menus, wine producers pour outdoors, and the town that invented this dish celebrates with the intensity of a community that knows it owns something irreplaceable.

   Find the Accademia members cooking communally in the piazza during Pizzocchero d'Oro festival. Watch the technique being demonstrated by the people who wrote the official recipe. Count how many wine subzones are being poured outdoors by producers — Sassella, Grumello, Inferno, Valgella, Maroggia. Ask one of the Accademia members what was different about the recipe in 1550 versus today over 476 years. This is not a tourist food festival — when Italians travel for food, it means something. Check teglioturismo.com for confirmed dates (2025: September 6-7, 13-14, 20-21, 27-28).

   Backup: Any October through March weekend is excellent — autumn brings buckwheat harvest season and cooler temperatures.

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Insider tips

• Book at Ristorante Combolo for the definitive pizzoccheri experience with extensive Valtellina wine list

• The Accademia del Pizzocchero certifies authentic restaurants - look for their sign

• Pair with Sassella subzone wines - their elegance balances the rich pasta