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sciatt
buckwheat 'toads'
These buckwheat fritters, common in the Valtellina, are made with breadcrumbs, and grappa and are known as toads for their irregular, slightly toad-like shape. They are usually served piping hot, topped with melted Valtellina casera (some put diced cheese in the centre), on a bed of chicory leaves.
Text © Dana Facaros & Michael Pauls
Image by FakirNL