Gnocco Fritto: the crispy secret of Modena

Crispy, puffy, and impossibly light — gnocco fritto is one of those Italian treasures that make you fall in love at first bite.

You may know Emilia-Romagna for its Parmigiano Reggiano and prosciutto di Parma, but this simple fried dough holds a special place in the hearts (and breakfasts) of Modenese locals.

Curious to know what makes it so special?
Let’s dive into its history, authentic recipe, smart pairings, and the best places to try it in Modena.

What is gnocco fritto?

Gnocco fritto is a traditional fried bread from the Emilia-Romagna region in northern Italy.

Don’t let the word gnocco (which looks like gnocchi) fool you—this has nothing to do with the potato-based pasta.
Instead, this is a light, airy square or diamond-shaped dough that is deep-fried until it puffs up and turns golden brown.

Imagine a warm, crispy pocket that you can stuff with salty prosciutto crudo, creamy squacquerone cheese, or enjoy simply as it is.

How to eat gnocco fritto?

The best way is fresh from the fryer, still hot, stuffed with local charcuterie or cheese. In Modena, locals even enjoy it in the morning with a cappuccino, a quirky but delicious combination you can experience firsthand on the Modena food tour.

Origin and history of gnocco fritto

The story of gnocco fritto goes back centuries, born in the farmlands of Emilia-Romagna.

Farmers used to make this dish as a practical way to enjoy something warm and filling with their cured meats and cheeses. Its origins are rooted in peasant cuisine, where nothing was wasted and every meal was shared.

Over time, each province in the region gave it its own twist. That’s why today you’ll find it under different names.

Wondering what is another name for gnocco fritto?

In Parma, it’s known as torta fritta.
In Bologna, it becomes crescentine, while in Ravenna it’s sometimes called piadina fritta.

The concept stays the same — fried dough perfection — but the shape, size, and even the fat used for frying may vary.

The secret to its irresistible taste?
Lard.
It gives that unmistakable aroma and texture that oil can’t quite replicate.
This tradition has survived generations, still connecting people through one simple but glorious act: sharing fried bread at the table.

Gnocco fritto: the recipe

Ingredients

To recreate this gnocco fritto recipe at home, all you need are a few pantry staples:

• 500 g of all-purpose flour

• 200 ml of warm water

• 100 ml of milk

• 30 g of lard (or butter if preferred)

• 10 g of salt

• 10 g of fresh yeast (or 5 g of dry yeast)

• Lard or vegetable oil for frying

Optional: a pinch of sugar for a slightly richer flavor.

How to make gnocco fritto

1. Prepare the dough
   Dissolve the yeast in warm water and milk. Add the flour, salt, and lard, mixing until you get a smooth, elastic dough.

2. Let it rise
   Cover the dough with a clean cloth and let it rest for about an hour until it doubles in size.

3. Roll and cut
   Roll the dough into a thin sheet (around 3–4 mm thick). Cut into diamond or square shapes — the classic gnocco fritto look.

4. Fry until golden
   Heat the lard or oil in a deep pan to about 170°C (340°F). Fry a few pieces at a time. They should puff up in seconds and turn beautifully golden. Flip quickly to cook both sides.

5. Serve immediately
   Drain on paper towels, then serve hot with an abundant platter of salumi e formaggi.

Want to see how locals make it?
Join a Modena cooking class, to master traditional tigelle and taste authentic gnocco fritto alongside local cheeses and Lambrusco.

What to serve with gnocco fritto

Pairing matters.
The contrast of hot, crispy dough with cool, savory fillings is what makes this dish shine. Here’s what locals love most:

• Prosciutto di Parma — silky and sweet.

• Mortadella di Bologna — soft, aromatic, and a must-try.

• Salame Felino — slightly spicy with deep flavor.

• Squacquerone or stracchino cheese — creamy, tangy, and perfect for melting inside.

Feeling daring?
Try it with fig jam, or even Nutella for a sweet twist.

Where to eat authentic gnocco fritto

If you’re exploring Modena, you can’t leave without tasting authentic gnocco fritto in its hometown. Here are four local spots where tradition, quality, and flavor meet.

Antica Moka

A refined restaurant just outside Modena, Antica Moka offers a sophisticated take on regional dishes.
Every plate reflects precision and passion, and their gnocco fritto is no exception.
Expect perfect texture, top-quality ingredients, and a cozy, elegant atmosphere — ideal for a long evening of good food and wine.

L’Insolito Bar

Rustic, simple, and full of character, L’Insolito Bar is a local favorite away from the tourist crowds.
Don’t be fooled by its casual vibe — the food here is incredible.
Their gnocco fritto is airy and golden, and the prices are refreshingly low.
End your meal with their crème brûlée, which might just be one of the best of your life.

Cucina di Quartiere

Located just outside Modena’s city center, Cucina di Quartiere is a warm, family-style restaurant that balances tradition and creativity.
Start with gnocco fritto and local salumi, then move on to their passatelli or the grilled duck — a true highlight.
And for dessert? Their panna cotta is so good you’ll be thinking about it for days.

Conclusion

Whether you call it gnocco fritto, torta fritta, or crescentine, this humble dish represents everything beautiful about Italian cuisine: simplicity, community, and flavor.

It’s a reminder that even the simplest ingredients can create unforgettable experiences.

In Modena, this fried bread is more than food — it’s a ritual.
From enjoying it hot with salumi to dipping it in cappuccino at breakfast, gnocco fritto brings people together around the table.