A portion of Pizzoccheri

Pizzoccheri are a type of tagliatelle, a flat ribbon pasta, made with buckwheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard), and cubed potatoes. This mixture is layered with pieces of bitto cheese and dressed with garlic and sage that are lightly fried in butter together. Tagliatelle /taatl-le/ is the classic pasta of the Emilia-Romagna region of Italy. ... Percentages are relative to US recommendations for adults. ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... A view of Valtellina The church of Tresivio Valtellina (German Veltlin) is a valley in the Lombardy region of northern Italy, bordering Switzerland. ... Graubünden or Grisons (German:  ; Italian: Grigioni; Romansh: Grischun, French: Grisons) is the largest and easternmost canton of Switzerland. ... Trinomial name Beta vulgaris var. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name L. Painting from Koehlers Medicinal Plants (1887) Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... For other uses, see Butter (disambiguation). ...

Pizzoccheri can be easily made by hand. They can also be found pre-made.

In Teglio, where pizzoccheri are said to originate, two fairs take place: La Sagra dei Pizzoccheri, celebrated in July and the festival of The Golden Pizzocchero, celebrated in September. Country Italy Region Lombardy Province Province of Sondrio (SO) Mayor Elevation m Area 115. ...