Pizzoccheri della Valtellina

“Pizzoccheri is a type of short, wide tagliatelle made from a mixture of buckwheat flour and wheat flour. It originates from Teglio in the Valtellina, the valley north of Milan where the famous bresaola (air-dried beef) comes from. The use of grano saraceno (buckwheat) was widespread in ancient times, as it was a grain that could grow almost anywhere. This rustic, rich pasta bake is a favourite in Lombardy.”