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Pizzoccheri (Italian pronunciation: [pitˈtsɔkkeri]) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes.

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  • Pizzoccheri (Italian pronunciation: [pitˈtsɔkkeri]) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes.
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  • Pizzoccheri
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  • Buckwheatflour,wheat flour
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