Pizzoccheri is a typical dish from Valtellina, the alpine region where my grandparents are from. It is made with a special type of pasta made with buckwheat, the "pizzoccheri", shaped as a short tagliatelle, about 7-8cm long and a bit thicker, cooked together with potatoes and cabbage or chard leaves. It is simple to make and goes down like a storm!!
Leftovers are amazing simply re-heated in a pan with a little butter or olive oil, to make them slightly crispy.
A key ingredient is the "bitto" - a cheese tipically produced in high altitude pastures, very hard to get here, but try italian shops for something similar.
I remember this dish so well from when we lived in Nortern Italy. I used Fontina cheese. Could you use wheaten pasta - would it work? Great to see a recipe for it - thank you! I'll let you know when I try it. - 21 Nov 2008