Italians have exported so much of their food successfully that it’s hard to imagine that there are dishes that, I am sure, would never be a hit abroad – certainly not in the UK.

But, there are some.

As I’ve mentioned before, vitello tonnato (thin slices of cooked veal covered with a mayonnaise with tuna) would be one of them. We just don’t really do fish and meat together.

Another was something we had in the canteen at work. Pizzoccheri.

As it happens, I really do like this dish. It’s a bit like “winter comfort food”. It comes from Valtellina (a place/area very close to the Swiss border, in the Alps, north of Milan).

This is true winter food. Something to fill you and warm you from the inside.

But ……… to look at it, with it’s pasta the colour of mud and the look and texture as if someone had made a huge mistake and cooked everything just way too much to make it a cloying, tasteless mess, you’d be forgiven for turning your nose up at it. However, that would, in my opinion, be a mistake.

The pasta is a flat, ribbon-type pasta make from buckwheat. Hence, I guess, its colour and texture. To it are added boiled, diced potatoes and chunks of cabbage or chard and a delicious melting cheese that holds it all together and also makes the eating of it more fun, in that strings of cheese hold onto the rest of your dish as you bring the forkfull up to your mouth.

Pretty, it’s not. Filling, substantial and very tasty, it is.

Somehow, I can’t imagine this ever being a “hit” in the UK. Which is a shame.

I’m not sure that you have this in the South of Italy. Perhaps my readers who live there can tell me?