Mix the flours and salt together in a large bowl. Add beer or mineral water in a steady stream, mixing as you go, until you get a smooth but rather thick batter. (The amounts given above worked well for me, but let the consistency be your guide.) Cover and let the batter rest for at least an hour.

Cut the cheese into 2cm (1/2 inch) cubes. Drizzle with a bit of grappa.

When you are ready to cook, heat the oil until it is quite hot but not smoking. Toss a few cheese cubes into the batter, turn them around until they are well covered in the batter. Then using a spoon, take one cheese cube at a time along with a good helping of batter. Drop it into the hot oil with the help of a second spoon. Make sure you keep your fritters well spaced as they fry; you will probably need to proceed in batches. Turn them in the oil so they cook well on both sides, for no more than a few minutes total. Remove them as they cook with a slotted spoon and let them drain well on a platter lined with paper towels, or a baking rack.

Serve your sciatt while still hot over a bed of well-dressed chicory or other green salad, or by themselves.