Coppia ferrarese (VisitFerrara home recipe)
Ferrara’s paired bread twists have four pointed horns joined at a soft centre. This VisitFerrara home recipe uses type 0 flour, water, oil, lard, malt and a choice of sourdough or yeast.
Modern adaptation
Gnocco fritto (leavened home method)
Gnocco fritto · Il gnocco fritto · Lo gnocco fritto
This Emilia-Romagna home version uses a measured flour-and-milk dough with yeast, shapes it into small diamonds or squares, and fries them in peanut oil.
Modena and Reggio Emilia
Gnocco fritto is a traditional fried dough associated with the provinces of Modena and Reggio Emilia. The regional authority also records an unleavened flour, water and salt method, rolled to about 3 mm, and notes that rural households also fried leavened bread dough. These traditions contain more than one formula; the method below follows a measured modern home recipe, not the authority's quantity-free PAT description.
La Cucina Italiana's article calls yeast optional in the Modena classic and identifies milk as another optional ingredient. Its own home version adds both, along with a small amount of sugar. This recipe therefore represents that leavened home adaptation rather than a universal or protected specification.
Names change across Emilia. In much of Bologna province, crescentina refers to the fried dough; in the Modena area, crescentina can instead mean a round bread cooked between plates, often called tigella. Parma uses the name torta fritta for its related fried preparation, and Ferrara has pinzino. These names describe neighboring regional forms, not a claim that every local dough is identical.
History
Gnocco fritto is a traditional preparation associated with Modena and Reggio Emilia. This recipe is La Cucina Italiana's leavened home version: the article says yeast is optional in the Modena tradition and that this version adds yeast and milk. It is a documented modern adaptation, not the only regional formula.
Ingredients
Yield 6 servings · Scaling: source batch only
Type 00 wheat flour
500 g
Whole milkAt room temperature.
150 g
WaterAt room temperature.
110 g
Lard
45 g
For the dough; the source says soft butter or the same weight of extra-virgin olive oil may replace it.Fine sea salt
12 g
Fresh baker's yeastCrumble before dissolving.
8 g
Granulated sugar
5 g
Peanut oilFor frying.
1000 mL
Method
Risks and precautions · Standard risk
Hot frying oil
The recipe heats 1 L of oil to 175°C; splashes can burn and overheated oil can ignite.
Hazard sourceUse a high-sided, heavy-bottomed pan, monitor the oil temperature, stay beside the pan, and switch off the burner if leaving or if the oil smokes. Keep a lid or baking sheet nearby. If the oil catches fire, turn off the burner and cover the pan without moving it; never use water.
Control sourceHot oil can cause severe burns or fires. Fry only while attended and keep water away from a pan fire.
- Crumble the fresh yeast into the room-temperature water and stir briefly. Pour the mixture into the milk and stir in the sugar.
- Put the liquid in a mixer bowl fitted with the paddle. Mix on low and add half the flour gradually. Change to the dough hook, add the salt, then add the remaining flour and the lard.
- Knead for about 8 minutes, until the dough is smooth, firm and even. Turn it onto the work surface and knead briefly by hand. Shape into a ball, cover, and rest at room temperature for 1 hour.
- Cut off a small portion and roll it on a lightly floured surface to no more than 6 mm thick. Cut diamonds, squares or rounds about 5–15 cm across. Repeat with the remaining dough.
- Heat the peanut oil in a high-sided, heavy-bottomed steel pan to 175°C. Fry a few pieces at a time. They should puff and turn golden in about 2 minutes; lift them out with a slotted spoon and drain on absorbent paper. Serve hot.
Conditions
Yield6 servings
Active time30 min
Fermentation1 h
Temperature20–175°C
Temperature controlMulti-stage
Places
Emilia-Romagna
Traditional preparation · Region evidenceThe authority identifies Reggio Emilia and Modena provinces; this row records the documented regional association, not a birthplace.
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Sources
Regione Emilia-Romagna, Agricoltura, caccia e pescaMethod · History · Geography
Gnocco fritto, gnocc frett o gnocc, al gnoc frètt, ‘l gnocProduction territory includes provinces such as Reggio Emilia and Modena.
The method uses flour, a large pinch of salt and lukewarm water as needed for a firm dough; roll to about 3 mm, cut squares or diamonds, and fry in abundant hot lard or oil.
It describes serving hot and notes a historical rural use of leavened bread dough.
Cited in: Modena and Reggio Emilia
Assemblea legislativa Regione Emilia-Romagna, Consulta degli emiliano-romagnoli nel mondoHistory · Geography
Il gnocco frittoThe page distinguishes naming by province: crescentina in much of Bologna, gnocco fritto in Modena and Reggio Emilia, torta fritta in Parma, chisola or chisulen in Piacenza, and pinzino in Ferrara.
It describes gnocco fritto as a traditional Emilian preparation and notes its historical rural role.
Cited in: Modena and Reggio Emilia
Accademia della CruscaHistory
Crescentine o tigelle, questo è il dilemmaThe article explains the different meanings of crescentina: a fried morsel in Bologna and a griddle bread in the Modenese Apennines.
Cited in: Modena and Reggio Emilia
U.S. Fire AdministrationSafety
Cooking Fire SafetyDo not leave frying unattended; turn off the burner if leaving or if oil smokes.
Keep a lid or baking sheet nearby for a pan fire; turn off the burner and cover the pan, and do not move the pan.
La Cucina ItalianaMethod · Geography · Inspiration
Come fare lo gnocco fritto e sentirsi in EmiliaThe article identifies gnocco fritto as traditional in Modena and Reggio Emilia, notes that yeast is optional in the Modena classic, and presents its recipe with yeast and milk as a home version.
The measured batch for six uses 500 g flour, 150 g milk, 110 g water, 45 g lard, 12 g salt, 8 g fresh yeast, 5 g sugar and 1 L peanut oil.
It directs one-hour room-temperature rest, rolling to at most 6 mm, cutting 5–15 cm shapes, and frying at 175°C for about two minutes until golden.
Cited in: Modena and Reggio Emilia