Crescentina served with cured meat and cheeseGnocco fritto, salame and Lambrusco
The gnocco fritto (Italian:[ˈɲɔkkoˈfritto]) or crescentina (Italian:[kreʃʃenˈtiːna]) is an Italian bread from the Emilia-Romagna region of Italy,[1][2] prepared using flour, water and lard as primary ingredients.[1] Cracklings are sometimes used in its preparation as well.[1] In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi.[1] When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. Versions prepared with milk are softer than those prepared with water.[2] It may be served either as an appetizer or as a main dish.[2] Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not.[2]
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The gnoccofritto (Italian: [ˈɲɔkko ˈfritto]) or crescentina (Italian: [kreʃʃenˈtiːna]) is an Italian bread from the Emilia-Romagna region of Italy, prepared...
bacon'), peas, Parmesan and a hint of cream Gnoccofritto – fried pastry puffs from Modena (gnoccofritto was a very local name: until few decades ago...
crescente to their menus. Similar breads such as piadina, borlengo, gnoccofritto and panigaccio are made in neighbouring areas. Originally, crescente...
mondongo (Italian trippa alla milanese), pesto and torta frita (Italian gnoccofritto). Venezuelan cuisine is influenced by its European (Italian, Spanish...
anchovies, saffron and a deep-fried element. The judges liked Harry's gnoccofritto with ricotta and leeks, but they loved Julie's prawn, leek and chorizo...
mondongo (Italian trippa alla milanese), pesto and torta frita (Italian gnoccofritto). Venezuelan cuisine is influenced by its European (Italian, Spanish...
some municipalities of Mantua) Cold cuts are often accompanied by: Gnoccofritto, squares or rhombuses of bread dough fried in hot lard. It originates...
tigella, a round bread from the Modena area of Emilia-Romagna, Italy Gnoccofritto, a bread from the Emilia region of Italy, also called a crescentina...
Emilia-Romagna's authentic dishes such as tortelli di zucca, erbazzone, gnoccofritto, homemade pasta, zampone and cotechino with beans, pork and rabbit meat...
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