Name: Sciatt
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Italian, Lombard
Ingredients: 250 g buckwheat flour; 120 g plain wheat flour; 300–340 ml cold sparkling water or light beer, as needed; 20 ml grappa, optional but traditional in many versions; 1 tsp fine sea salt; 1/4 tsp black pepper; 300 g Valtellina Casera cheese, cut into 1.5 cm cubes; as needed neutral frying oil; 1 small head chicory or radicchio, washed and dried; 1 tbsp wine vinegar; 1 tbsp extra-virgin olive oil; 1 pinch salt

Sciatt: wide hero view of the finished traditional dish

Prep30 minutes

Cook25 minutes

Total1 h 25 min

Yield6 servings / about 24 fritters

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The dish

About Sciatt

Lombardy’s regional food source describes sciatt as cheese-filled fritters whose dialect name refers to their irregular “toad-like” shape.

Buckwheat flour provides the dark, earthy shell associated with Valtellina; wheat flour contributes enough gluten to help the batter cling around the cheese.

Valtellina Casera is the characteristic filling. The batter must fully surround each cold cube so melted cheese does not escape into the oil.

Sciatt are eaten immediately. The point is the contrast between a crisp hot shell, molten cheese and the cool bitter salad commonly served underneath.

Technique

Three things that matter

Keep cheese cold. Firm cubes are easier to seal inside batter before frying.
Use a thick clinging batter. A watery coating exposes corners and leaks cheese.
Serve from the fryer. The molten centre is the defining texture and does not hold indefinitely.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Batter and filling

250 gbuckwheat flour
120 gplain wheat flour
300–340 mlcold sparkling water or light beeras needed
20 mlgrappaoptional but traditional in many versions
1 tspfine sea salt
1/4 tspblack pepper
300 gValtellina Casera cheesecut into 1.5 cm cubes

For frying and serving

as neededneutral frying oil
1 small headchicory or radicchiowashed and dried
1 tbspwine vinegar
1 tbspextra-virgin olive oil
1 pinchsalt

Step by step

Method

Prepare batter and cheese

Mix the flours. Whisk buckwheat flour, wheat flour, salt and pepper together.
The dry mixture should be uniform in colour.
Add cold liquid. Whisk in sparkling water or beer and grappa until a thick batter forms.
A spoonful should fall slowly and leave a coating on the spoon.
Rest and chill. Rest batter 30 minutes in a cool place; keep Casera cubes refrigerated.
The batter should thicken slightly and the cheese remain firm.

Heat and coat

Prepare the salad. Dress chicory lightly with vinegar, olive oil and salt and arrange on a serving platter.
Leaves should stay crisp, not saturated.
Heat the oil. Bring oil to 175°C in a deep stable pot.
Temperature should recover quickly after each small batch.
Encapsulate the cheese. Drop several cold cheese cubes into the batter and lift each with a spoon, carrying enough batter to cover every side.
No bare cheese corner should be visible.

Fry and serve

Fry small batches. Slide battered cubes into oil and fry 2–3 minutes, turning, until puffed and deep brown.
The shell should be crisp and irregular with no cheese leaking out.
Drain briefly. Lift to a rack for 30–45 seconds and check oil temperature before the next batch.
Excess oil should drip away while the centre stays molten.
Serve immediately. Pile hot sciatt over the chicory and bring to the table at once.
The cheese should stretch or flow when the first fritter is opened.

Practical guidance

Casera substitute

A semi-firm alpine cheese that melts without becoming watery is the closest practical substitute, but Valtellina Casera gives the regional identity.

Batter liquid

Regional recipes use mineral water, beer or combinations; add gradually because flour absorption varies.

Shape

Irregular edges are normal. Sciatt are not meant to be perfectly spherical croquettes.

Troubleshooting

Cheese leaks into the oil. The batter is too thin, the cube has an exposed corner or the cheese warmed before frying.
The shell is heavy. Oil temperature is too low or the batter is excessively thick. Hold about 175°C and adjust with a splash of cold liquid.
The outside burns too fast. Oil is too hot. Reduce heat and let it settle before continuing.

Nutrition per serving

Serving size: 4 fritters with salad
Calories: approximately 520 kcal
Carbohydrates: 49 g
Protein: 20 g
Fat: 27 g
Fibre: 5 g
Sodium: 720 mg

Frying absorption and cheese variety materially affect the estimate.

Allergens and food safety

Keep water away from hot frying oil and never leave the pot unattended.

Check that no cheese is leaking before lifting fritters; molten cheese can splatter in oil.

Serve hot but warn diners that the cheese centre can be extremely hot.

FAQ

Why are they called sciatt?

In Valtellina dialect the name is associated with their squat, irregular toad-like appearance.

What cheese belongs inside?

Valtellina Casera is the characteristic local cheese and melts into the centre while the buckwheat shell crisps.

Why serve them on chicory?

The cool bitter leaves cut through the richness of fried buckwheat batter and molten cheese.

Final note

What matters most

Result: Dark crisp buckwheat fritters with irregular edges and a molten Casera centre, balanced by cool bitter chicory.
Key: Use cold cheese, a batter thick enough to seal every cube and 175°C oil, then serve immediately.