The refrigerator is suffering from in-between celebration emptiness. A lonely cabbage sits there with a nice head of garlic, a elderly chunk of fontina and some grated parm. And yet it’s enough to create a world of comfort because I have a package of Pizzoccheri purchased several weeks ago. Prounounced Peets-OH-keri, they are short tagliatelle shaped noodles made of 80% buckwheat and 20% wheat flours. I bought my bag of Pizzoccheri from Roan Mills at the Farmers Market so they are a bit more rustic (more buck and whole-wheaty) than the traditional pasta. The dish comes from the Valtellina, one of the most northern regions in Italy, a place...Continue reading »