Pizzoccheri are a particular kind of pasta belonging to Valtellina Italian area. They look like small stripes and are made with buckwheat. The recipe is an ancient Italian rural dish, a little fat but really tasty and still good to eat, if not in huge quantity. It is made with pizzoccheri pasta, potatoes, sage, Casera / Bitto cheeses (two local cheeses), Parmigiano Reggiano / Grana Padano cheese and butter.
As you can see, cheeses have a predominant role and this is common in rural recipes: eating “heavy” and fat dishes is a good remedy to cold temperatures.