The authentic Tiranese recipe for Chisciöi

Fragrant and flavoursome, the perfect crowd-pleasing heritage dish to whip up and enjoy with friends

Somewhat of a staple for the Tiranese, Chisciöi are pan-fried fritters made with buckwheat and filled with mouth-watering Valtellina Casera DOP cheese. It’s a straightforward recipe, handed over down over generations using local produce. It’s so popular, in fact, that it has rightly become a classic in Tirano’s cuisine, and even takes centre stage each August at the Sagra dei Chisciöi.

In 2006 the city launched the "Confraternita dei Chisciöi", an association with the objective to promote, celebrate, and preserve this particular gastronomic heritage with its inimitable flavour and history.

Ingredients (feeds 4):

  • 300 g buckwheat flour
  • 150 g white flour ‘00’
  • 250 g Valtellina Casera DOP cheese (slightly matured)
  • A drop of grappa (optional)
  • Water (approx. 2 cups)
  • Strutto (Lard) or butter
  • Salt
Tradition dictates that Chisciöi need to be prepared in an iron pan. Begin by preparing the dough: mix the flours, add the grappa, the salt, and the water gradually until your dough is well mixed and not too runny. Melt your strutto (pork fat) in the pan to prevent the Chisciöi from sticking. Now it’s time to create your pancakes – a spoonful of batter should work for the base; you want them to be around 5 centimetres in diameter. Now add a generous piece of Casera DOP cheese, and another spoonful of batter on top. When the batter begins to harden and turn crunchy, flip your fritter to evenly cook both sides. You want both sides to be equally as golden. Serve them with finely cut chicory salad and enjoy.    

Next level: Chisciöi often come in a range of different sizes, so why not mix things up and make the famous mini ‘Chisciölin’ next time?


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