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1
Slice the scamorza affumicata to a uniform 1.5–2 cm thickness, since thinner slices will melt through before a crust can form and thicker slices will remain cold at the centre. Set the slices on a board and allow them to come to room temperature while the pan heats, so that the heat of the pan is spent building the crust rather than fighting a cold core.
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2
Place a cast-iron or carbon-steel pan over the highest available heat and add nothing to it — no oil, no fat of any kind. Heat until the pan is smoking and a drop of water vaporises on contact instantly; this is where the dish lives or dies, because insufficient heat causes the cheese to stick and weep rather than forming a caramelised crust, while a correctly heated pan sears the surface on contact and lets the slice release cleanly of its own accord.
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3
Lay the scamorza slices flat in the pan without crowding, so each slice sits directly against the iron and builds its own crust without steaming its neighbour. Do not move them; cook for 2–3 minutes until the underside releases from the pan without force, showing a deep amber-to-dark caramelised surface, and the edges of the slice begin to show a slight outward flow.
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4
Turn each slice once only, using a palette knife — if a slice resists, wait 10 seconds and try again rather than forcing it, because a crust that is ready will always surrender the pan cleanly whereas forcing it tears the surface and leaves the best of the colour behind. Cook the second side for 2–3 minutes until the top is visibly molten and the cheese begins to slump at the edges under its own weight.
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5
Transfer immediately to warmed plates, so the cheese does not begin to set against cold porcelain before it reaches the table. If finishing with lemon, press a strip of zest firmly against the grilled surface for a moment to drive the oils into the crust, then discard it; for the sweet version, drizzle warmed honey directly over the cheese and scatter the walnuts. Serve at once — scamorza re-solidifies within 2–3 minutes of leaving the heat, so the diner must be seated and ready before the cheese leaves the pan.