These irregularly-shaped buckwheat fritters are a traditional delicacy of the Valtellina valley, where buckwheat has been used since the 1600s. They are prepared with a thick batter that employs buckwheat, beer, and a splash of grappa, while the final addition is diced cheese, preferably the local Valtellina Casera.

It is believed that they were named sciatt, denoting a toad in the local dialect, because of their unusual shape and dark color. They are traditionally served on a bed of fresh seasonal salads and are enjoyed as an appetizer or a snack.