Dish

Caviadini della Valsassina

The pasta is cooked al dente and then tossed with a sauce made from melted cheese, cream, and butter. The dish is rich and indulgent, with a smooth and creamy texture. The pasta provides a good source of carbohydrates, while the cheese and cream are high in fat and calories.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cookie

Origins and history

Caviadini della Valsassina is a traditional dish from the Valsassina region of Italy, which is located in the Lombardy region. The dish is believed to have originated in the 16th century, when the local farmers would make a simple pasta dish with cheese and cream to feed their families.

Dietary considerations

This dish is not suitable for vegans or people with lactose intolerance. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of Caviadini della Valsassina, with some recipes calling for the addition of mushrooms, bacon, or truffles. Some versions of the dish also use different types of cheese, such as Gorgonzola or Parmesan.

Presentation and garnishing

Caviadini della Valsassina is typically served in a large, shallow bowl with the pasta and sauce mixed together. A sprinkle of fresh parsley or black pepper can be used as a garnish.

Tips & Tricks

When making the cheese sauce, be sure to use a high-quality cheese and cream to ensure a smooth and creamy texture. It is also important to cook the pasta al dente to prevent it from becoming mushy.

Side-dishes

Caviadini della Valsassina is typically served as a main course, but it can also be served as a side dish. A simple green salad or roasted vegetables can be served alongside the dish.

Drink pairings

A full-bodied white wine, such as a Chardonnay or Pinot Grigio, pairs well with Caviadini della Valsassina. For non-alcoholic options, a sparkling water or lemonade can be served.