Pizzoccheri alla Valtellinese
This pasta is typically found in the northern part of the Lombardy region, in the Valtellina area. Bitto is a typical cheese from this area, but if you can’t find it at your market, you can substitute Fontina. This recipe is also less commonly made with green Swiss chard in place of the cabbage.
These and other great recipes are found in The Culinary Institute of America's Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes cookbook.