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1
Combine the buckwheat flour and wheat flour in a bowl. Whisk together the milk, eggs, and melted butter in a separate vessel. Pour the wet ingredients into the dry and whisk until a thick, homogeneous batter forms — it should fall from the whisk in a heavy ribbon, not a thin stream. If it pours like cream, it is too thin; do not correct it with more flour at this stage.
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2
Cover the batter and leave it to rest at room temperature for 30 minutes. The buckwheat starches must swell and the flours must fully hydrate; a batter cooked without this rest will be grainy and uneven in texture.
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3
Set a flat iron griddle over a high flame and heat it until it is genuinely hot — a drop of water placed on the surface should skitter and evaporate immediately. Do not butter the griddle. This is where the dish lives or dies: insufficient heat prevents the buckwheat from caramelising and the characteristic crisp, dark-spotted exterior will not form.
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4
Ladle enough batter onto the griddle to form a thick disc approximately 12–14 cm in diameter. Cook undisturbed until the edges are set and the underside is deeply coloured with char spots — lift one edge to check. Flip once and cook the second side until equally coloured and the interior is set through.
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5
Transfer the chisciöl immediately to a warm plate and lay slices of Casera DOP or Bitto DOP across the surface. The residual heat of the pancake is sufficient to melt the cheese; no further heat source is needed. The cheese is ready when it softens and begins to slump into the surface.
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6
Drape Bresaola over the melted cheese and finish with a drizzle of extra-virgin olive oil. Serve at once — chisciöl do not hold.