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.
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.
Gutturnio DOC red wine