Italy is famous for its exquisite food, but also for the disputes that have arisen regarding the paternity of some dishes. This is the case of fried dumpling , disputed between many Emilian cities, including Modena, Bologna and Parma.
If in Bologna you order the "torta fritta" you will probably be served a dessert, if in Modena you ask for a "crescentina" a tigella will appear on the table. Why does fried gnocco have as many names as there are cured meats with which it can be accompanied? And who invented this exquisite dish?
Fried dumplings: origin and history
The people of Bologna, Parma and Modena can put their hearts at rest... the fried gnocco seems to have been born at the hands of Lombards !
After the fall of the Roman Empire, these people conquered the Emilian lands and brought with them new recipes and preparation techniques never seen before. It was thanks to these teachings that the Emilians discovered the countless uses of lard, a fundamental ingredient in the creation of fried gnocco which soon spread like wildfire crossing the borders of the region.
For years, gnocco was considered the same as bread at the table, then it became the basic food of peasant breakfasts, especially during the winter, because it was very rich and nutritious.
Modenese fried gnocco
Despite Italian grammar, in Modena and Reggio Emilia the word "gnocco" must only be accompanied by the article "il".
“The” Modenese gnocco is prepared using a few simple ingredients such as flour, lard, carbonated water, salt and Yeast . A further ingredient that is not part of the preparation of the dough, but is a must to consume in Modena, is an excellent glass of Lambrusco!
Crescentina from Bologna
Unlike the Modena fried gnocco, the Bolognese one is called "crescentina". The ingredients also undergo a slight variation because whole milk and oil are added. Despite these small differences, in both Modena and Bologna crescentina is enjoyed not only with cold cuts of all kinds, but also with cheeses in oil and pickles.
The Parma fried pie
The most particular name to indicate fried gnocco is certainly the one used in Parma. “Fried cake” refers to the habit we once had of sprinkling the dumpling with plenty of sugar before eating it at the end of the meal. Later, people began to prefer its savory version, preferably stuffed with Parma ham.
Whether it's Crescentina, Fried Gnocco or Fried Cake, the important thing is to use the Yeast suitable as the Yeast S.Gennaro .