Pizzoccheri – Buckwheat & Wheat Pasta
Ref: PIZC
Mountain pasta with a rustic, nourishing character, for those who enjoy simple, honest and deeply satisfying meals.
Ideal with butter, cheese, melting vegetables, or simply with a sauce that lets their texture speak for itself.
With their blend of wheat and buckwheat, pizzoccheri offer a more grounded, rustic and expressive alternative to classic pasta. Their texture, flavour and alpine spirit make them a distinctive product: simple on the plate, yet full of personality. A perfect base for generous, comforting meals without unnecessary sophistication.
- Weight (g)
- 500
Sourced with Care
Minimally Processed
30-Day Money-Back Guarantee
The Original
A traditional Alpine buckwheat pasta rooted in Valtellina and long enjoyed in Graubünden, with an earthy taste and generous mountain character.
Simply Made
Made with organic semi-white wheat flour and organic buckwheat flour in a 50:50 blend, with no additives and nothing unnecessary in the recipe.
Origin & Terroir
Produced for Gran Alpin by Novena and Scartazzini from flour grown in Graubünden, where organic mountain farming gives grains real Alpine character.
Traditional
Best enjoyed with potatoes, greens, butter, and cheese, pizzoccheri reflect a humble Alpine cooking tradition built on warmth, substance, and sharing.
Product Details
Why We Created Our Range of Flours, Cereals and Pasta
At Root'n'Peak, our mission has always been to reconnect people with real food—food that nourishes both the body and the senses, and that tells the story of its land and culture. This range of flours, cereals, and pasta comes directly from a cooperative of traditional farmers in the Grisons, Switzerland.
Too often today, cereals are industrially grown, heavily processed, and stripped of their nutritional depth and character. We wanted to offer something different—an alternative rooted in tradition, biodiversity, and authenticity.
In the Grisons, high-altitude farming takes place under intense sun and pure alpine air. These conditions slow the growth of the grains, allowing them to develop deeper flavor, greater resilience, and a naturally dense nutritional profile—richer in fiber, minerals, and plant compounds.
Each variety is cultivated with care, processed locally, and fully traceable from field to table. The grains are milled in traditional facilities, and the pasta is crafted from freshly ground alpine flours—each step designed to preserve the full integrity of the cereal. By choosing these ancient grains, you choose a living heritage: products that are more digestible, less refined, and shaped by the terroir that gave them life.
Frequently Asked Questions
Everything you need to know about Pizzoccheri – Buckwheat & Wheat Pasta
Pizzoccheri are a traditional Alpine ribbon pasta made with buckwheat and wheat flour. They are closely associated with Valtellina and are also long established in neighboring Graubünden, where buckwheat has shaped mountain cooking for generations. We chose them because they offer a rustic, deeply satisfying alternative to standard pasta, with a stronger sense of place and tradition.
They are produced in small batches by Novena and Scartazzini using flour from organic mountain farming in Graubünden. Their buckwheat content gives them more character, more depth, and a more rustic profile than standard white pasta, while the wheat keeps the texture balanced and pleasant to cook.
Buckwheat brings a fuller taste, more fibre, and a more substantial feel than refined white pasta, while wheat keeps the dough balanced. The result is a pasta that feels more rustic, more nourishing, and often more satisfying at the table.
Traditionally, they are cooked with potatoes and leafy greens, then finished with cheese and butter. You can also serve them more simply, with roasted vegetables, mushrooms, or herbs and olive oil. Cook them in salted water for about 10–12 minutes.
Serving Instructions
Preparation Steps
Pizzoccheri are best prepared in simple, generous dishes that let their rustic Alpine character come through.
• Traditional style: cook them with potatoes and seasonal greens such as savoy cabbage, chard, or spinach, then finish with mountain cheese and garlic butter.
• Lighter versions: they also work beautifully with roasted vegetables, mushrooms, or herbs and olive oil.
• Cooking time: boil in salted water for about 10–12 minutes, until tender but still pleasantly substantial.
Serve them hot, in dishes that leave room for their buckwheat depth and mountain comfort to stay at the center.
Ingredients & Nutrition
Ingredients List
Organic semi-white wheat flour, organic buckwheat flour (50:50).
Contains gluten. Not suitable for individuals with celiac disease or severe gluten intolerance.
Our Mindset
At Root & Peak, we are a Swiss-Chinese family-run company driven by a shared passion for real, meaningful food. For us, food is more than sustenance — it’s a window into cultures, histories, and ways of life around the world.
We are dedicated to sourcing diverse and authentic products that respect the original spirit of traditional recipes and local know-how.
By bringing together ingredients from around the world, we invite discovery and reflection — on what we eat, how we eat, and where it comes from. For us, food is a powerful vehicle of cultural transmission, connection, and meaning.
We believe that true quality lies in simplicity: minimally processed foods that are deeply satisfying, both in flavor and in the way they nourish the body. Our mission is to share foods that feel good — honest, nourishing, and rooted in tradition.
Our Guarantee
We stand behind every product we sell with our unwavering commitment to quality and customer satisfaction.
Sourced with Integrity
We hand-pick each product from trusted producers who honor nature, tradition, and quality.
30-Day Easy Returns
Changed your mind? No worries — return your order within 30 days, no questions asked.
100% Swiss Logistics
No international shipping, no hidden fees. Your products are already here in Switzerland, ready to be dispatched.
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