Gnocco fritto—or gnocco fritto, as it's called in Modena—is always a hit at any table: whether you prepare it as an appetizer or as a finger food at a buffet, it will always win over everyone with its unmistakable fragrance and flavor. A simple dough of water, flour, and milk, traditionally fried in lard (but today oil can also be used instead), becomes a soft and light morsel best enjoyed hot, accompanied by cured meats and, perhaps, a good glass of Lambrusco.

Despite the same recipe, gnocco fritto has taken on different names in Emilia depending on the region: in Bologna, gnocco fritto is called "crescentina," "torta fritta" in Parma, "pinzini" in Ferrara, while in Piacenza the dialect term chisulèn is more popular.

★ ENGLISH VERSION: GNOCCO FRITTO (FRIED DOUGH) - Original Ita...

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★ INGREDIENTS, DOSES, AND METHOD: https://ricette.giallozafferano.it/Gn...

★ INGREDIENTS (Serves 50)

Lard 35 g
Type 0 flour 500 g
Sugar 5 g
Fine salt 15 g
Water approximately 125 g
Whole milk 100 g
Instant yeast for savory preparations 12 g
Seed oil to taste (for frying)

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