Take: buckwheat flour, a bunch of chard, sage leaves and Graubünden alpine cheese. Round off the dish with melted butter, garlic and onions. When it smells delicious – it’s ready! This specialty from the Valposchiavo is called pizzoccheri. In the capital Poschiavo, you can watch how the organic alpine cheese for pizzoccheri is made in the dairy, at the same time you’ll learn the traditional secrets of this rustic dish. All that’s left to be done is to wish everyone «Bun appetit» in «Pusc'ciavin», the local dialect.