Gnocco fritto is made of flour, water, a little milk, a little salt and a tiny bit of yeast. You let this rest in the fridge for 2 hours, then roll out the dough and cut it into squares or rounds. The gnocco is fried in sunflower oil. There it swells. You have to turn the gnocco once. It is ready when golden brown. You can eat it dry or with fine meats and cheeses. It is a substitute for bread.
This recipe has its roots in the provinces of Modena and Reggio Emilia, but you can also find them in the other provinces, although sometimes with some slight differences and under different names.
In Bologna and its province, gnocco fritto is also called crescentina fritta. But be careful, because if you ask for a crescentina in Modena, you actually mean a tigella.”
Torta fritta from Parma
Throughout the Parma region, this bread is called torta fritta. Because at first it was mainly served as a sweet version with icing sugar. Only later was it also offered as fried flatbread.
Originally the shape was smaller and circular, with holes in the surface, made with the tines of a fork. Now penzino ferrarese is also made in diamond shape.
Chisolino from Piacenza
Between Parma and Cremona, they make chisulén or chisolini in the local dialect. It is a snack that belongs to the ‘cucina povera’ or ‘poor kitchen’ as it was used at the time as a substitute for bread.
Address: Gnocco fritto at Je Suis Marisa, Stand 9/10, Mercato Albinelli, Via Luigi Albinelli 1, Modena