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Nothing beats Gnocco fritto and Tigelle when it comes to street food. Every city in the region names them in a different way. Gnocco fritto is called “Gnoc frìt” in Modena and Reggio Emilia, “torta fritta” in Parma, “pinzino” in Ferrara, and “crescentina” in Bologna. Tigelle are also known as crescentine.
Gnocco fritto seems to have Celtic origins, and until the 60s it was the food of the farmers working all day long in the fields. While Tigelle take their name from the tile used to cook them.
Now, they a go-to snack for locals, and are often enjoyed at aperitivo time in the evenings. These pillows of fried dough are meltingly soft and packed with flavour: tear them open and fill them with creamy squacquerone cheese, or pleasing slices of the region’s signature cured hams. They’re so morish, and are the perfect accompaniment to a glass of sparkling wine.
Learn how to roll out the dough, cut it in the typical shape and fry it in seed oil or, as is more traditional, lard.
After the lesson, have a delightful lunch or dinner, where you'll taste the fruits of your labour accompanied by local cheese, charcuterie and a selection of wines. Buon appetito!
This cooking lesson is a great choice if you want to improve your cooking skills and learn a timeless and traditional Emilian recipe. Surprise your friends and family when you recreate the flavours of Italy back at home. The perfect thing to cook when you’re dreaming of Italy.