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1
Bring the scamorza affumicata to room temperature at least 30 minutes before cooking, so the heat of the grill can travel to the centre before the exterior burns. Press the cheese at its thickest point; it should yield slightly, telling you it has lost the chill that would otherwise cause uneven melting.
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2
Prepare a charcoal or hardwood ember fire and allow it to reach direct high heat. Lay the peppers and aubergine slices over the grill grate and cook, turning once, until well charred on both sides and tender throughout, then remove to a wooden board; grill the wild mushrooms alongside until coloured and just cooked through. The vegetables must carry visible char before they are dressed — that bitterness at the edges is what holds its own against the richness of the cheese.
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3
Dress the grilled vegetables immediately off the heat — not before — with the extra-virgin olive oil, finely sliced garlic, and dried origano, so the vegetables char cleanly on the grill rather than steaming in the oil. The heat still in the vegetables at this moment draws the garlic and origano into the flesh rather than leaving them sitting on the surface.
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4
This is where the dish lives or dies. Place the scamorza directly over direct high heat and grill for 3–4 minutes per side, until the exterior blisters and shows dark char marks while the cheese still holds its pear shape and the interior has only begun to liquefy. Remove from the heat 2 minutes before the inside appears fully melted, so the residual heat finishes the job — waiting for a fully molten interior on the grill means an incinerated shell.
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5
Transfer the grilled scamorza immediately to the wooden board alongside the dressed vegetables, then drizzle aged Molisano olive oil over the cheese while it is still smoking, so the oil mingles with the first run of melted curd rather than sitting cold on top. Slice at the table so that the liquid, creamy centre pours out over the vegetables.