Ristorante Quattro Stagioni by la Fiorida

"New York Times Da provare Pizzoccheri Some pasta dishes demand you put aside restraint. Pizzoccheri certainly qualify — the fettuccine-like buckwheat pasta is typically tossed together with copious amounts of Valtellina Casera cheese and butter, potatoes and a vegetable (usually cabbage). Said to be born at least 200 years ago at the foot of the Alps in Valtellina — a valley that runs east from the northern shores of Lake Como — the hearty dish is still the perfect thing to eat at Quattro Stagioni, with its exposed beams, simple wooden chairs and stone fountain in the middle of the main dining room. The restaurant is part of the La Fiorida agriturismo, a working farm that doubles as a country inn, with 29 guest rooms, some 500 animals (mainly cows, goats and sheep), a cheese-making facility and 150 acres of cultivated fields. While the buckwheat is sourced from a nearby farm, nearly everything else used in the pizzoccheri comes from on site. This means that, depending on the time of year, you might find spinach or Swiss chard in your pizzoccheri. “There is no exact recipe because it’s always changing,” says the head chef, Gianni Tarabini. Suggested wine pairing: Nino Negri Inferno Valtellina Superiore 2019."