Pizzoccheri is a flat ribbon pasta in the form of shortened tagliatelle made with 80% buckwheat flour, 20% wheat flour and water. It is typically found in the in Valtellina of northern Lombardy or in the adjoining canton of Graubünden in Switzerland, where it is cooked along with Swiss Chard or Savoy cabbage and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and a dusting of more traditional grated cheese to make Pizzoccheri della Valtellina IGP.
As the pasta itself became popular, it spread to other regions whose cooks treated it in a more regional manner. The picture is of a version found in the Maremma territory of Tuscany at the Havoli bistrot, where it was seen on the menu as Pizzoccheri Vongole, patate e spinaci, or pizzoccheri with clams, potatoes and spinach (no cheese because it contains seafood). It was a very good dish.