Pizzoccheri Was Prominent at Winter Olympics in Italy

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by Kim Severson

February 23, 2026

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The Winter Olympics in Italy showcased Pizzoccheri, a traditional buckwheat pasta dish from Valtellina, as a highlight on restaurant menus and athletes' cafeterias. This regional specialty, layered with local cheese, potatoes, and cabbage, has become a symbol of the valley's identity for chef Alessandro Negrini, who hopes it can bring global attention to an area that received limited recognition during the Games. Pizzoccheri is more than just a meal—it’s a dish deeply rooted in Valtellina’s history. The pasta, made from buckwheat and hand-cut into short ribbons, reflects the region’s harsh winters and resourcefulness. It is often served with garlicky Alpine butter, local Casera cheese, and savoy cabbage, creating a comforting and hearty dish that embodies the valley's culture. For Negrini, the Olympics presented an opportunity to showcase Pizzoccheri on the global stage. While dishes like osso bucco and zuppa Etruscan earned international acclaim during the event, he believes pizzoccheri holds just as much significance—and deserves equal attention. His efforts aim to preserve Valtellina’s culinary heritage while promoting its unique identity. The dish’s visibility at the Olympics highlights how food can serve as a tool for cultural preservation and regional pride. By championing Pizzoccheri, Negrini seeks to ensure that Valtellina’s traditions are not overlooked, even on the world stage. This story underscores the power of local cuisine in connecting people to their roots—and how it can help lesser-known regions gain recognition. For readers interested in food culture and regional identity, this story offers a glimpse into how traditional dishes can become vehicles for storytelling and cultural revival. As global attention turns to Valtellina through Pizz

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Originally published on NYT Homepage on 2/23/2026