Valtellina-style panzerotti with mushrooms and Bitto



Time of preparation:

15 min


4 people


– 500 g Valtellina-style panzerotti
– 200 g Bitto cheese
– 400 g washed mushrooms
– Shallot
– Grated cheese
– Salt and oil to taste


Coarsely grate the Bitto cheese and set aside. Put a little oil in a pan, add the sliced shallot, brown it, then add the roughly chopped mushrooms and cook for 10 minutes. Cook the panzerotti in a large quantity of boiling salted water, drain them and pour them into the pan with the mushrooms, mixing everything together. Add some of the cheese, divide the food among plates, top with more grated Bitto cheese and serve.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces