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.
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:
The IAT Colli Bolognesi (Tourist Information Office of the Bolognese Hills) is located at Villa Garagnani in Zola Predosa and it provides information about Zola Predosa and Casalecchio di Reno. It also provides information on the other locations of the Samoggia Valley, such as Bazzano, Castello di Serravalle, Crespellano, Monte San Pietro, Monteveglio e Savigno.
IAT Colli Bolognesi c/o Villa Edvige Garagnani
Via Masini 11 - 40069 Zola Predosa
Ph. +39 366 8982707
Fax +39 051 752838
Monday, Wednesday, Thursday and Friday 9.00am-1.00pm e 2.00pm-6.00pm
Closed on Tuesday, Sunday and Holidays
U.R.C.A. - Sportello del cittadino [Ufficio Relazioni Cittadino Amministrazione]
Sede Municipale – Piano terra Piazza della Repubblica,1 – 40069 Zola Predosa
Phone: 0039 051.6161610
Mon, Tue, Wed and Fri 7.45am-1pm
Thu 7.45am-1pm, 2.30pm-6pm
Last update: 25-01-2019