Sciatt della Valtellina

Combine buckwheat flour, 00 flour, and fine sea salt in a large bowl.

Gradually whisk in the sparkling water and grappa until a smooth, lump-free batter is formed, similar in consistency to a crêpe batter. Let the batter rest at room temperature for at least 30 minutes.

Cut the Valtellina Casera cheese into 1.5 cm cubes.