Adam heads to Lombardia, a region that is famous for its many cheeses. First, Adam goes to Gorgonzola to learn all about – you guessed it – gorgonzola. Adam learns what other ingredients go well with this cheese, and how you can use it in pasta dishes. Pizzoccheri, a buckwheat based pasta, is a prevalent shape in Lombardia, and Adam learns about how it’s different from other pastas. Adam also learns about another local cheese – taleggio – and how it works with buckwheat pasta. Adam reflects on his pasta pilgrimage so far – and prepares to explore the rest of Italy in season two!


Episode 13 – Lombardia: Videos

Buckwheat Spirals with Gorgonzola, Taleggio and Walnuts



Buckwheat Spirals with Gorgonzola, Taleggio and Walnuts Recipe


San Remo Buckwheat Spirals 250g
150g walnuts
100g Gorgonzola cheese
100g Taleggio cheese
half clove garlic
50g butter
1 bunch English spinach



  1. Cook pasta according to packet directions
  2. Wash spinach and remove leaf from stems
  3. Blanch spinach in boiling water
  4. Remove spinach from water and put in food processor with butter and garlic and blitz to a fine paste
  5. Heat pan and add spinach and butter mixture
  6. Add cooked pasta and toss
  7. Toss through crumbled Taleggio and Gorgonzola cheese
  8. Serve garnished with walnuts

Recipe Details

Difficulty: 2
Preparation Time:  10 mins
Cooking Time:  10 mins
Serves: 4
Meal Occasion: Main course
Region: Australia