Gnocco Fritto appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Gnocco fritto · Bologna
Gnocco fritto is Emilia's puffed pillow of fried bread dough, served hot with a board of mortadella, prosciutto di Parma, salame and squacquerone. Eat warm, pulled apart with the hands.
Gnocco fritto, also known as crescentina fritta or torta fritta depending on the Emilian sub-region, has been a peasant tavern food since the 16th century. The dough is lard-enriched yeast bread, rolled thin and deep-fried in lard or oil, served immediately while it still puffs. In Bologna and Modena it is served as antipasto with the salumi board; in Reggio Emilia it is wrapped around the meat. The dish travels with the local wine, Lambrusco, which the bubbles in the gnocco are said to imitate. Diana, Trattoria Anna Maria, La Vecchia Scuola Bolognese and many neighbourhood osterias serve it; the fresh-fried version arrives hot enough to burn fingers.
Where to eat in Bologna:
- Trattoria Anna Maria
- Diana
- All'Osteria Bottega
- Trattoria di Via Serra
- Osteria Broccaindosso