Valtellina is a land that tells its story through its dishes.
Among the most beloved is undoubtedly sciatt, a small, round buckwheat fritter with a molten core of Valtellina Casera PDO cheese. The name, in the local dialect, means “toad”: its irregular and slightly funny shape indeed resembles the little animal.
Born as a humble dish of the rural tradition, sciatt are today one of the most sought-after and iconic specialties of the local cuisine. Made with just a few simple ingredients, they capture the soul of the valley: buckwheat, which could grow even in the most challenging soils, and cheese, the result of hard work in the mountain pastures.
Their origin is linked to chisciöi, the oldest flat buckwheat fritters typical of the Tirano area: from that rustic and genuine recipe, sciatt were born, earning a place of honor in Valtellina gastronomy.
Served hot and crispy, sciatt are traditionally accompanied by a bed of chicory salad, whose slightly bitter taste balances the richness of the fried fritters. Perfect as an appetizer or a sharing dish, they are a must at local festivals, village fairs, and on Valtellina family tables.
Many restaurants in the area offer this typical dish, which can also be prepared at home.
Traditional Sciatt Recipe
Ingredients (for 4 people):
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250 g buckwheat flour
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100 g plain flour
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15 g fresh brewer’s yeast
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About 300 ml cold sparkling water
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250 g Valtellina Casera PDO cheese, cut into cubes
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A pinch of salt
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Vegetable oil for frying
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Fresh chicory for serving
Preparation:
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In a bowl, mix the two flours with a pinch of salt.
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Dissolve the yeast in a little warm water and add it to the mixture.
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Gradually add the cold sparkling water, stirring until you get a soft and thick batter.
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Let the dough rest, covered, for about an hour.
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Cut the Casera cheese into cubes.
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Heat the oil in a deep pan. Dip the cheese cubes into the batter and, using a spoon, drop them into the hot oil.
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Fry until the sciatt are puffed and golden.
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Drain them on absorbent paper and serve immediately on a bed of fresh chicory.
