Crispy on the outside, gooey on the inside, and irresistibly genuine—Chisciöi are more than just a dish. They’re a culinary emblem of Tirano and Sernio, born from humble farming roots and a sense of community. Made with buckwheat flour and Valtellina Casera DOP cheese, these rustic fritters are a highlight at family gatherings and special occasions. Their rich aroma and authentic taste win over every palate.
Tirano celebrates this local treasure each year with the Sagra dei Chisciöi, a beloved festival that brings together locals and visitors in a joyful celebration of food and tradition. It’s the perfect chance to taste the original recipe and explore the area’s culinary identity.
Traditional Chisciöi Recipe
Ingredients:
- 300 g buckwheat flour
- 150 g white flour (00)
- 250 g Valtellina Casera DOP (lightly aged)
- 1 shot of grappa (optional)
- Approx. 2 glasses of water
- Pork lard for frying
- Salt
Preparation:
- Mix the flours with grappa, water, and salt into a smooth, semi-thick batter.
- Heat pork lard in a traditional iron pan.
- Spoon out round fritters (about 5 cm), place a generous slice of Casera cheese inside, and cover with more batter.
- Fry until golden and crispy on both sides. Serve hot with finely chopped chicory.
For bite-sized versions, try Chisciölin—mini fritters perfect as appetizers or for a rustic buffet. Regardless of size, the spirit of the dish remains the same: simplicity, authenticity, and warmth.
