Sciatt

Sciatt are a delicious appetizer typical of Valtellina, in Lombardy. The word “sciatt” in the local dialect means “toad,” which refers to the irregular and puffed shape of these small fritters. The specialty of this dish lies in the surprise inside: a heart of melted cheese. Here is the recipe for preparing Sciatt:

Ingredients

• 200 g of buckwheat flour
• 50 g of white flour 00
• 150 ml of sparkling water (or beer)
• 1 pinch of salt
• 1 teaspoon of baking powder for savory dishes
• 200 g of Casera or Bitto cheese, cut into cubes
• Oil for frying

Preparation

1. In a large bowl, mix the two flours with the baking powder and salt.
2. Gradually add the sparkling water (or beer) and mix until you get a smooth and homogeneous batter.
3. Let the batter rest for about 30 minutes.
4. Heat a generous amount of oil in a frying pan, bringing it to temperature (around 170-180°C).
5. Dip each cheese cube into the batter, ensuring it is completely coated.
6. With the help of a spoon, gently lower the battered cubes into the hot oil.
7. Fry until the Sciatt become crisp and golden (about 4-5 minutes).
8. Drain them and place them on blotting paper or paper towels to remove the excess oil.
9. Serve them hot to enjoy the cheesiness.

Fun facts

This dish embodies the simplicity and authenticity of Valtellina’s cuisine and pairs perfectly with a glass of local red wine, such as Nebbiolo, known in the area as Sforzato or Valtellina Superiore. Sciatt are often served on a bed of salad as a contrast to their crispiness.