one of lombardy's top culinary delights for over 500 years and rightly so. i can't get enough of it. so now, savoy cabbage. sort of cut almost like the pizzoccheri themselves. then the potatoes. like all northern dishes, it requires lots of butter. i love this. and now of course, paolo's cheese. ok, i hate to say it but we need more butter. that's why nobody who eats pizzoccheri lives beyond the age of 35. see all that nice cheese melted in there. ok