Just seven kilometers from Bologna, nestled in Villanova di Castenaso, lies Il Chiosco, an unassuming gem run by Dania Morelli. Originally a small piadina stall, Il Chiosco has grown into a local favorite for both lunch and dinner, offering a rich array of cibo di strada (street food) in a peaceful park setting.
Bologna’s Street Food Riches
Dania showcases the best of Bologna’s local street dishes, from piadine and crescentine to tigelle, all served with the region’s finest meats and cheeses. The menu boasts specialties like mortadella, salame felino, prosciutto di Parma 24 mesi, and an array of cheeses, including gorgonzola, mozzarella, and grana padano.
You can also find grilled vegetables like peppers, eggplant, zucchini, and onions or fresh salads, making each dish a flavorful celebration of Emilia-Romagna’s bounty. “Our region is so rich, and offers us all that goodness,” says Dania.
Crescentine Fritte: A Fried Delight
The crescentine, a lighter cousin to the piadina, holds a special place in Bologna’s culinary culture. Dania explains that crescentine fritte (fried crescentine) can be found everywhere, from trattorias to street food stands and even Michelin-starred restaurants. “They symbolize an unmistakable culinary tradition of Bologna,” she adds.
Historically, crescentine were fried in lard, a tradition that many families still preserve today. Dania shares that her crescentine recipe combines influences from all over the region, reflecting the rich diversity of Emilia-Romagna’s culinary heritage.
“It’s a much lighter dough than piadina,” Dania continues. “We made our own recipes, which we think that go best for the dishes. Let’s just say it’s a good combination of all the influences from the region,” Dania explains with a smile.
Dania has prepared a crescentina for me and I sit at a table outside overlooking all the greenery in this little garden of Eden. The sun is shining and a fresh glass of wine is served. I drink the fresh red bubbles of a lambrusco on Dania’s recommendation. Delicious!
A Perfect Pairing: Crescentine and Lambrusco
I take a seat outside in the tranquil park, surrounded by greenery, as Dania serves me a fresh, warm crescentina paired with a chilled glass of Lambrusco. The bubbly red wine, recommended by Dania, is a refreshing complement to the richness of the crescentina. The sun is shining, and the simple yet delightful combination of flavors makes for a perfect meal in this idyllic setting.
Practical Tips
- Try Crescentine with Local Meats and Cheeses: For a true taste of Bologna, pair your crescentina with regional specialties like mortadella, prosciutto di Parma, or grana padano.
- Look for Crescentine Fritte: While you can find crescentine in many forms, the fried version (crescentine fritte) is a must-try for its crispy, light texture.
- Pair with Lambrusco: Crescentine are often paired with Lambrusco, a sparkling red wine from Emilia-Romagna that balances the richness of the dish perfectly.
- Explore Other Regional Delights: While at Il Chiosco, don’t miss out on other street food classics like piadina and tigelle, which are also available with a variety of fillings.
