. . . "Buckwheatflour,wheat flour" . . . "Pizzoccheri"@en . "Pizzoccheri (Italian pronunciation: [pit\u02C8ts\u0254kkeri]) 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 Graub\u00FCnden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes."@en . .