Gnocco al forno coi ciccioli, Gnocc, Gnocc cott al fouren con i grasso

Emilia-Romagna is a region in northern Italy known for its rich culinary tradition, and one of its most famous dishes is gnocco al forno coi ciccioli, also known as gnocc or gnocc cott al fouren con i grasso. This traditional dish can be found in various towns and communes in Emilia-Romagna, including Modena, Bologna, and Parma. It is often served in local trattorias, osterias, and traditional food shops in these areas.

One popular recipe for gnocco al forno coi ciccioli involves making a dough with flour, water, lard, and salt, which is then rolled out and cut into small squares. These squares are then topped with ciccioli, which are small pieces of pork fat, and baked in the oven until they are golden and crispy. Another variation of the dish involves serving the gnocco with a spread of lard and a sprinkle of Parmigiano-Reggiano cheese.

Gnocco al forno coi ciccioli has been recognized with the PAT (Traditional Agri-Food Product) designation, which certifies its traditional production methods and regional significance. The specifications for this designation include using locally-sourced ingredients, following traditional recipes, and adhering to specific production methods.

Sources:
– “Gnocco al forno coi ciccioli” – www.emiliaromagnaturismo.it
– “Gnocco al forno coi ciccioli” – www.italia.it