This iconic street food from Emilia-Romagna, Italy, goes by many names depending on the town you’re in:
- Gnocco Fritto – Modena & Reggio Emilia
- Torta Fritta – Parma
- Crescentina – Bologna
- Pinzìn – Mantova & Ferrara
- Chisulèn – Piacenza
Despite the name changes, the recipe remains a beloved classic: crispy, golden fried dough, traditionally served as an appetizer alongside cheeses and cured meats.
🧪 Theory:
- Flour: Type 00 or 0
- Liquid: 50% Whole Milk
- Fat: 10% Lard
- Salt: 1.6%
- Secret Ingredient: A lot of LOVE 💛
- Cooking Method: Deep-fried in lard
🧠 Want to know more about lard? Read about lard types explained.
📝 Recipe:
Ingredients (for approx. 4 servings):
- 500g Type 00 or 0 Flour
- 250g Whole Milk
- 50g Lard
- 8g Salt
- A lot of LOVE 💛
👩🍳 Procedure
- Mix flour with lard and salt.
- Slowly add milk at room temperature, mixing until the dough is smooth and elastic.
- Cover and let rest for at least 30 minutes at room temperature.
- Roll out the dough to a thickness of 5–6 mm.
- Cut into rectangles, rhombuses, or any shape you love.
- Deep fry in lard at 160–180 °C until golden and puffed.
- Drain on paper towels and serve warm with your favorite cured meats and cheeses.
💡 Tips
- For extra puffiness, make sure the oil is hot enough before frying.
- Serve immediately for the best texture.
- Pair with Prosciutto di Parma, Mortadella, or Stracchino cheese for an authentic experience.