From the town of Teglio in the Valtellina district in Lombardia which borders Switzerland, comes these buckwheat tagliatelle pasta which are cooked with potatoes and Savoy cabbage. The whole lot is then mixed with cheese and garlic sage butter and served as one oozing, delicious mess. In the summer, Savoy cabbage is replaced with chard. The earthiness of the buckwheat and the slight waxiness of the potatoes, both absorbing the velvety cheese and the butter infused with garlic and sage makes for one very welcome winter meal. I call for two pots of boiling water in this recipe because if the pasta is added to the potatoes, the pizzocheri do not have enough room to be coated with water, begin to stick together and become one lumpy mess. If you use store bought pizzoccheri, this may not be an issue but with fresh, homemade pizzoccheri, it is best to use two pots. Additionally the pasta water with the potatoes becomes a bit sludgy which detracts from the otherwise unctuous, cheesy texture of the dish.