Pasta · Pasta shape · Short entry

Cjalcune

Large filled dumplings of flour and potato from the Resia valley in the far north-east of Friuli, near the Slovenian border. They are filled with local wild herbs, horseradish leaves, wild spinach, raisins and dried fruit. The dried fruit makes up at least a quarter of the cooked weight.

What they are

ERSA's atlas places cjalcune among the filled gnocchi of the Friulian mountains along the Austrian and Slovenian borders. They are large, made of flour and potato, and set apart by their filling. It includes native wild herbs, horseradish leaves, wild spinach, raisins and dried fruit, which must make up at least a quarter of the final weight after cooking. Like cjalzòns, every family has its own recipe.

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