This is a robust dish of buckwheat pasta, potatoes and greens in an oozy sauce of alpine cheese, butter and garlic from the northern Lombardy region. I first saw this on the Alps and Arrangiarsi episode of The Two Greedy Italians. I fell in love with that episode set in the foothills of the alps – something about how rustic the cooking was and how connected the food and the culture was to the land and the mountainous terrain struck of chord with me. When I saw Gennaro cooking the pizzoccheri I knew I was going to try this at home. Over the course of cooking this several times at home and for friends it has become a firm favourite of the house. I can understand how the sheer quantity of butter and cheese might dissuade you, but seriously you need to try this at home. I promise that you won’t regret it (and no you can’t skimp on the butter, or use Flora).

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