Originally from Valtellina, Pizzoccheri have a shape similar to Tagliatelle with a length of 7 cm and a thickness of 1 cm, and are made by mixing 2/3 of the best buckwheat semolina with 1/3 of wheat semolina, according to the ancient traditional recipe that gives it the typical dark gray color. The traditional recipe calls for Pizzoccheri cooked in Valtellinese style, a condiment based on cabbage, chopped potatoes, cheese, butter, garlic and sage. They also go well with full-bodied condiments such as White Sausage Sauce and Rustichella d'Abruzzo Truffle.