Official Tourist Information Site of the Piacenza local editorial office

CHISULÈN (fried dough) DE.CO

Municipal denomination De.Co
Share on facebook
Share on twitter
Share on whatsapp
Share on email

Chisolini (cfried dough) are one of the most famous specialties of the province of Piacenza. With this name they are called especially in the area of Val d’Arda where they are used as an accompaniment to typical Piacenza salami and cheese in restaurants, trattorias and farm holidays.

They are also prepared in village festivals where they are distributed in pieces in paper bags. During the week chisolini are also made by bakers.

It is now customary to find chisolini in the menus of restaurants among appetizers and served with cold cuts (cooked shoulder, cooked or raw ham, bacon, coppa) or cheese (gorgonzola). There are many variations in the shape (breadstick, bite-size) and some restaurants also offer a stuffed version.

It is a dish that belongs to the so-called “cucina povera” (poor cuisine). It is difficult to trace the origin of chisolino. Certainly, however, this product is indissolubly linked to Fiorenzuola as it is part of a heritage of culture and traditions shared by the people of Fiorenzuola for many generations.

NOTES:
Chisolini with a Municipal Denomination are prepared keeping the quantity ratio between the ingredients as above. Small variations on the quantities are allowed by virtue of personal and peculiar versions, also commercial.

It is allowed to use sparkling water instead of natural water as it facilitates leavening.

RECOMMENDED WINE:
Gutturnio DOC red wine

Recipe

TYPE
Starter
DIFFICULTY
facile
INGREDIENTS

500 gr flour
2 tablespoons of lard or butter (or extra virgin olive oil)
25 g of yeast dissolved in warm water with a teaspoon of sugar
250 gr of water (or half water and half milk)
a tablespoon of salt (to be added at the end as it inhibits leavening).

PREPARATION

Leave to rise in a dry place for at least 1 hour. Once the dough is obtained (it must be homogeneous and elastic) proceed to roll out the dough, not too thin (half a cm). The shape of chisolini is, approximately, that of a rectangle about 10 cm long and 5 cm wide. They are preferably fried in lard, but it is also possible to use oil. Lay the dough in the lard or hot oil and turn the chisolino on both sides. Frying is done quickly and once cooked the chisolino must be placed on absorbent paper to remove excess grease and then salted.