Lombardia · — · Valtellina, · Sondrio · Province Techniques

Buckwheat fritters from Valtellina, Lombardy — small rounds of buckwheat-and-wheat batter with a molten core of Casera cheese, fried until crisp outside and surrendering when broken open. 'Sciatt' means toad in the local Lombard dialect, referring to the irregular, bumpy appearance. The batter is enriched with grappa or acquavite, which contributes to crispness and flavour. Sciatt are served on a bed of dressed chicory or endive — the bitter greens cut through the richness of the fried cheese. A quintessential Valtellinese antipasto.

Lombardia's wild boar braise — a two-day preparation where the boar is marinated in Valtellina red wine (Sforzato or Sassella), juniper, rosemary, and cloves, then slowly braised in the marinade until the meat surrenders completely. The braise is reduced and fortified with the rendering boar fat until the sauce coats a spoon. Served with Polenta Taragna (buckwheat and maize polenta with Valtellina Casera DOP) — one of the most powerful flavour combinations in northern Italian cooking.