Gnocco fritto

Gnocco fritto is a traditional Italian dish originating from the Emilia-Romagna region. It is also known by other names such as torta fritta in Parma and crescentina in Modena.

History

The origins of gnocco fritto can be traced back to the Middle Ages, when it was a common food among the poor. It was traditionally made with leftover bread dough and fried in lard, providing a cheap and filling meal.

Preparation

The preparation of gnocco fritto involves making a dough from flour, water, yeast, and sometimes a bit of lard or olive oil. The dough is then divided into small pieces, rolled out into thin discs, and fried until they puff up and become golden brown. The result is a light and crispy bread-like puff that can be eaten on its own or filled with various ingredients.

Serving

Gnocco fritto is typically served as an appetizer or snack, often accompanied by cold cuts, cheeses, and pickled vegetables. In some regions, it is also served with sweet fillings such as jam or Nutella.

Variations

There are several regional variations of gnocco fritto. In Parma, it is known as torta fritta and is typically served with prosciutto. In Modena, it is called crescentina and is often served with squacquerone, a local soft cheese.

See also

• Italian cuisine
• Emilia-Romagna
• Parma
• Modena

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  Gnocco fritto

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  Gnocco fritto, salame, and lambrusco