A speciality of the Valtellina in Lombardy, usually made with 80% buckwheat (grano saraceno) flour and 20% wheat. Usually they are served with chard and cubed potatoes, and layered with Valtellina Casera cheese, and covered with melted better, garlic and sage. The little town of Teglio celebrates its pizzoccheri in the July Sagra dei Pizzoccheri and the September Pizzocchero d'Oro.
Pizzoccheri bianchi, made around Chiavenna, are made of whole wheat flour and dried bread, similar to gnocchetti.
Images by: Dana Facaros and Michael Pauls