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PINZOKERI, today known as pizzoccheri, are a kind of buckwheat tagliatelle invented long ago by Meluzza, a comascan woman who knew a thing or two about cooking. Comascans were at the time not simply the people from Como and its surroundings, but rather the term encompassed the entire lake's population from Valle d'Intelvi to the Valtellina area of the Comascan diocese. Buckwheat had been used for cooking since the 14th century, together with other grains: millet, barley, panic, and oat. Meluzza provided additional flavour to this grain by adding "cacio" cheese, butter and vegetables.