Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it’s also a uniquely versatile ingredient that can be baked into biscuits, rolled into ...

'Pizzoccheri' are one of Lombardy's most famous regional dishes – do you know how to prepare them? Photo by Nadya Spetnitskaya on Unsplash Italy is known the world over for its cuisine, which is made ...

In the Valtellina valley, buckwheat cultivation – along with its signature pasta dish – is a centuries-old tradition. However, what's considered the "real" recipe is up for debate. Chiara Lanzarotti ...

In Lombardy, this rich peasant dish is made with buckwheat pasta called pizzoccheri, cabbage, greens, potatoes, leeks and abundant butter and cheese. Italians tend to cook all the vegetables, and the ...

To make the white pizzoccheri from Valtellina, start with the pizzoccheri dough: pour the breadcrumbs into a bowl, add the ...

At first glance, it’s a simple peasant dish: ribbons of buckwheat pasta with potatoes, Savoy cabbage and a reckless amount of butter and cheese. But I took a bite and the world slowed. What struck me ...

Preheat the oven to 200C/400F/gas 6. Bring a pan of salted water to the boil and cook the cabbage and potato for about 4 minutes until tender, then scoop out with a slotted spoon and drain. Keep the ...

Giada Grilli with a plate of pizzoccheri alla valtellinese, a hearty, rich dish that uses humble ingredients. Photo / Alex Burton Having honed her skills at culinary school in Italy, Giada Grilli, who ...

Travel to the far north of Italy and the terrain gets rougher, the weather colder, and the pastas more rustic. For centuries, buckwheat was one of the few grains hardy enough to survive in Valtellina, ...