The Crescentina is a fried dough, typical from the Bologna's area. Towards the boundary with Modena is also known as Gnocco fritto. You can eat it alone or filled with cold cuts and cheese.
The recipe undergoes small variations from town to town, but also from house to house. The crescentina is diamond-shaped or, more often, rectangular or squared. The gnocco fritto has one or two central cuts or some punctures made by the tines of a fork.
Baked in an iron frying pan provided with high sides, the crescentina has a white puffy aspect as it increases in volume during cooking.
In some areas you keep doing the gnocco fritto unleavened, while the crescentina is always made with yeast dough.
Both crescentina and gnocco fritto are fried in lard and must be taken out when still white, and not waiting to become golden, otherwise they lose their suppleness and become too brittle and crunchy.
The crescentina (or fried dumpling) is made and served in many restaurants, kiosks and local festivals around the Bolognese area.
Telephone: 0039 051 756552
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The crescentina (or gnocco fritto) is made and served just fried in different kiosks and local festivals of all the Bologna's area. You can find it in those permanent kiosks in Zola Predosa:
- La Baracca, via Buonarroti M., 1 - Località San Pancrazio, ph. 0039 051 756552. Closed on Monday - Open from May to December
- Mamma Rina, Via Risorgimento, 53 - Località Riale, ph. 0039 338 1231844