We did it again! here another recipe from the north of Italy. Originally from Valtellina region , this recipe is usually cooked even in other regions up north in Italy. The flour used to make this recipe it suppose to be the buckwheat .. but sometimes is hard to find out abroad. Regarding the cheese is suggested to use just ” Fontina cheese ” but in my mom version there are different kind of cheeses. usually my mom use to put inside all the left over cheeses . So it’s up to you how you want to adjust this recipe.
Try to make it and let us know about the result!!
have fun!
