The gastronomy of the Grisons is mostly known for a dried-beef delicacy called Bündnerfleisch, often simply referred to as Grisons Meat. Other meat specialities include dried sausages (especially Salsiz, made of various meats), speck and ham. Cheeses produced in the Grisons are also numerous. Among notable dishes are the Capuns, predominantly made in the western part of the Grisons. Capuns consist of hearty dumplings with pieces of meat wrapped in chard leaves, then gratinated in oven with cheese and cream. The Maluns are another well-known dish of the Grisons. They are made of boiled potatoes mixed with flour, then fried in butter. Maluns are typically served with a compote of apples and various other local products such as cheeses and meat specialities. The Pizzoccheri are another dish, essentially eaten in the valley of Poschiavo. They consist of buckwheat noodles, cooked with potatoes, vegetables and cheese. The emblematic dessert of the Grisons is the Bündner Nusstorte. It is essentially a shortcrust pastry filled with a mix of caramelized walnuts and honey. Another similar pastry, but containing chestnuts instead, the Torta di Castagne, is made in the southern valleys, especially in the Val Bregaglia.