Pizöcar is a traditional type of dumpling from the Valtellina region of northern Italy, celebrated for its Alpine culinary heritage. Made primarily with buckwheat flour, a staple ingredient in the region, the dumplings have a distinct nutty flavor and dense texture.

They are typically small, hand-rolled, and rustic in appearance. Pizöcar is boiled until tender and often served with melted butter, garlic, sage, and local cheeses such as bitto or casera, which are signature to Valtellina cuisine. Seasonal greens like chard, spinach, or cabbage are sometimes added to the dish, giving it a hearty and satisfying character.

Pizöcar differs from pizzoccheri, which is a flat, tagliatelle-like pasta dish, by its shape and texture while maintaining the same earthy flavors. It is a comforting dish typically enjoyed with Valtellina wines, such as Sforzato or Valtellina Superiore.