Cjarsons: Difference between revisions – Wikipedia

Italian pasta dish

Cjarsons (Friulan: [carˈsoŋs]), also known as cjalsons or cjalzons, are a typical dish of Friulan cuisine, more specifically of the alpine region of Carnia, but also common in the Venetian Plain.

Description[edit]

Cjarsons consist of a filled soft wheat or (in some variants) potato dough, similar to agnolotti or ravioli, and are characterized by a sweet-savoury contrast. The filling (pistùm or pastùm) is prepared differently depending on the local recipe; it may contain raisins, dark chocolate or cocoa, cinnamon, spinach, chives, ricotta, marmelade, rum, grappa, parsley, biscuits, eggs or milk.^[1]

Similarly to ravioli, they are cooked in salted water and, after they are drained, they are seasoned with melted butter and smoked ricotta cheese (scuete fumade).^[1] As a substitute for butter, the ont (foamed butter, drained from water and thickened for the sake of preservation) may be used.^[2]

Cjarsons have been a traditional dish for important celebrations (such as weddings), but they were rediscovered and promoted in the 1970s by Carnic chef Gianni Cosetti.^[3]

See also[edit]

References[edit]

Bibliography[edit]

• Walter Filiputti, Ulderica da Pozzo Cara Carnia, Vinibuoni d’Italia.

External links[edit]