Gnocco fritto: A Classic of Emilia-Romagna’s Culinary Tradition
Gnocco fritto is a simple yet delightful fried bread hailing from the culinary heart of Emilia-Romagna. Made from basic ingredients—flour, water, milk, salt, and a
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Terracotta bread
Very typical of Modena are the tigelle, here locally also called crescentine. I arranged to meet in the center of Modena with Annamaria Resca and
Crescentina di Bologna
Seven kilometers from Bologna lies Il Chiosco, at Villanova di Castenaso. There I want to learn more about the crescentina di Bologna. This business of
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