Pizzoccheri (italian pronunciation: [pitˈtsɔkkeri]; lombard: pizòcher [piˈtsɔker]) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. when classically prepared in valtellina (a small valley located in the lombardy region of northern italy) or in graubünden, they are cooked along with greens (often swiss chard but also savoy cabbage), and cubed potatoes. this mixture is layered with pieces of valtellina casera cheese and ground grana padano or parmigiano reggiano, and dressed with garlic lightly fried in butter.the dish was first identified in 1550, in the category of inventories of things that may be eaten in italy by ortensio lando.pi...

Source: Wikipedia