It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.

[1][2] The dish was first identified in 1550, in the Category of Inventories of Things that May be Eaten in Italy by Ortensio Lando.

[3] In the 1799 book Die Republik Graubündent (The Republic of Graubünden), German historian Heinrich L. Lehmann wrote about a "perzockel" dough made from buckwheat flour and egg.

This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmesan, and dressed with garlic lightly fried in butter.

[1][4] Pizzoccheri bianchi della Valchiavenna – from the area around Chiavenna, is quite distinct, being a form of gnocchetti, often made from white wheat flour and dry bread.