Gnocco Fritto (fried gnocco) is a diamond-shaped fried flatbread made from flour, salt, sparkling water and pork lard. Its origins trace back to the Lombards, who introduced lard to the Italian Peninsula and used it to enrich a simple, yet hearty and flavorful bread. Today, gnocco fritto owes its airy texture and characteristic bubbled surface to its preparation method: the dough is kneaded repeatedly every 20-30 minutes, allowing it to absorb air and puff up when fried in lard.

A beloved variant from the Bassa Reggiana is the Gnocco Reggiano, backed in the oven instead of fried. Created in the 20th century as a lighter alternative without lard, it is often flavored with ciccioli (crunchy pork cracklings).

More than just a dish, Gnocco Fritto is an essential street food and appetizer, traditionally paired with local cold cuts and cheeses.

Crispy, golden and irresistible - it’s a must-try taste of Emilia!