The poor and rural tradition finds himself fully in this dish known throughout Italy . The Pizzoccheri are a buckwheat pasta whose first origins can be identified around 1750 in an act of the will in which they are inventoried " ... .a Scarella for them Pizzoccheri and rodelino ravioli for them " ; always acts testamentary later , in 1775 are inventoried " ... the Resene Pizzoccheri for them ." Buckwheat, raw heart of the recipe , comes from Siberia and you have the first evidence of cultivation in Italy around the fifteenth century in Teglio, where today there is even formed the Academy of Pizzocchero Teglio.

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