In this lesson, our Chef Emanuele Simonini demonstrates how to prepare the gnocco fritto, a traditional Emilia-Romagna dish, also known as "crescentina" or by other regional names.

This is a leavened dough that requires a small amount of lard, and it involves a particular technique during rolling so that the dough puffs up during cooking, taking on its characteristic appearance and texture.

Tigella and gnocco fritto are among the most sought-after and well-known recipes in the Emilian culinary tradition. In this cooking course, curated by Emanuele Simonini, a true Emilian, the focus is on preparing the traditional tigella and gnocco fritto doughs, served with classic accompaniments such as the great Emilian cured meats, borettane onions, and the mountain pesto, also known as cunza.

Enjoy the video and bon appétit!

00:16 INTRODUCTION
01:03 INGREDIENTS
01:44 DOUGH
04:48 WORK SURFACE
05:27 RESTING
05:45 ROLLING AND PORTIONING
08:15 COOKING
10:30 TIPS
11:40 ACCOMPANIMENT
12:12 RECAP

READ THE FULL RECIPE 👇

Servings: 30-40 pieces
Preparation time: 30 min
Cooking time: 2 min
Resting time: 2-3 h for dough proofing

INGREDIENTS
For the dough:
Flour 0, 500 g
Milk, 125 g
Sparkling water, 125 g
Lard, 15 g
Salt, 10 g
Fresh yeast, 7-12 g

For frying:
Lard (or vegetable oil), 500 g

For serving:
Salame Felino
Coppa Piacentina
Prosciutto di Parma
Mortadella di Bologna
Lard

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