Italian · snack
40m
Total time
4
Servings
820
kcal
easy
Difficulty
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FAQ · Things people ask
Yes — sunflower or peanut oil at the correct temperature will still produce good puffing. Strutto gives a richer flavor and slightly crispier shell. For the fat in the dough itself, butter is a closer substitute than olive oil if lard is unavailable.
Prosciutto crudo, mortadella, salame, and soft cheeses like stracchino or squacquerone. Lambrusco is the canonical pairing — its mild fizz and slight tannin cut the fat cleanly. Locals in Modena sometimes eat it for breakfast with a cappuccino.
Essentially yes — same concept and technique, different city name. Gnocco fritto (Modena) typically includes milk and yeast; torta fritta (Parma) is traditionally made with only flour, water, and lard, rolled slightly thinner.
Three most common causes: dough was underproofed (needs to fully double), pieces were left to rest after cutting (gas escapes), or the fat temperature was too low. All three rob the dough of the gas it needs to balloon in the pan.
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