Pizzoccheri: The traditional buckwheat pasta of Valtellina

Pizzoccheri is a traditional buckwheat pasta originating from Teglio in the Valtellina region of Lombardy, Italy. Dating back to at least 1548, these short, flat ribbons are made primarily from buckwheat flour (70-80%) mixed with wheat flour (20-30%), giving them a dark color and nutty flavor.

The dish is traditionally prepared with potatoes, cabbage (or chard/green beans depending on the season), cheese, and garlic-infused butter. While the name may sound similar to pizza, there is no connection between the two. The tradition is so significant that the Accademia del Pizzocchero exists to preserve the culinary heritage of the region, which also shares similar pasta traditions with the Swiss canton of Graubünden.