One of my most simple but truly memorable winter meals was a bowl of pizzoccheri before a blazing fire in the Valtellina.
Pizzoccheri is a thick tagliatelle-like pasta from Valtellina made from a mixture of buckwheat flour and all-purpose flour. They are boiled, then layered with blanched cabbage, sautéed onions and garlic, and cheese and butter.
Ristorante Cerere
Via Guicciardi 7
23026 Ponte in Valtellina
Lombardia
p.+(0342)-482294
Proprietor: Marino Frató
Specializing in the classic "Pizzoccheri" (buckwheat pasta) and for "Sciatt" (cubes of cheese dipped in a buckwheat-flour batter and then fried in boiling oil).
not fair! now i'm salivating!