Crescioni, also known as Guscioni, Cassoni, Carsôn, Gussun, or Cursôn, is a traditional dish from the Emilia-Romagna region in Italy. It is a type of stuffed pasta that can be found in various towns and communes in the region. Some of the specific places where Crescioni can be found include Bologna, Modena, Parma, and Ravenna.
In Bologna, you can find Crescioni at local pasta shops such as La Vecchia Scuola Bolognese and Pasta Fresca Naldi. In Modena, you can try this delicious dish at Osteria Francescana or Trattoria Aldina. Parma offers Crescioni at places like Trattoria Corrieri and Osteria del 36. In Ravenna, you can find it at Trattoria da Guido or Osteria del Tempo Perso.
Crescioni is typically filled with a mixture of ricotta cheese, spinach, and Parmigiano-Reggiano cheese. The pasta is then folded into a half-moon shape and sealed. It is usually served with a tomato sauce or butter and sage. Another popular variation is Crescioni filled with pumpkin and amaretti cookies.
Crescioni has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which aims to protect and promote traditional Italian food products. The specifications for Crescioni include using local ingredients such as ricotta cheese from Emilia-Romagna, spinach, and Parmigiano-Reggiano cheese. The pasta should be made with durum wheat semolina and eggs.
Sources:
– “Crescioni: la ricetta originale” – Giallo Zafferano (giallozafferano.it)
– “Crescioni: la ricetta tradizionale” – Sale&Pepe (salepepe.it)
– “Crescioni: la pasta ripiena dell’Emilia-Romagna” – Cucina Italiana (cucinaitaliana.it)