Pizzoccheri is a northern Italian dish, different from more traditional pastas, being more hearty. It originates in Valtellina, a valley at the very top of Lombardy.
Despite the name, Pizzoccheri has nothing to do with pizza. It is a first course centered around a special pasta made of buckwheat flour, a type of grain also called Saracen corn (‘grano Saraceno’ in Italian). The recognizable hearty flavor and coarse texture of buckwheat pasta is almost absent from Italian cuisine, but it marries perfectly with potatoes, cabbage, butter and raclette or taleggio make a very unique dish.
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