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 Pizzoccheri / pezzoccheri peet-zoh-CHAY-ree a thick, flat, long, buckwheat type of tagliatelle pasta popular in northern Italy, in Valtellina, a northern valley in Lombardy, from a mixture of buckwheat flour and all-purpose flour. They are generally a long sold in nests but are also found cut in short lengths. Usually served with butter and cheese from Valtellina.
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