There are recipes that are not just dishes, but true rituals of conviviality. In Emilia-Romagna, Torta Fritta or fried dough is one of them: golden, puffed, fragrant, served piping hot in the center of the table, ready to cradle the finest local cured meats.
For the fifth stage of my Giro d’Italia in 20 Recipes, I returned to my region of origin and asked my friend Simonetta which dish her daughter had missed the most after being diagnosed with celiac disease. In a land where wheat-based specialties are everywhere, the answer was immediate: Torta Fritta.
Because Torta Fritta is synonymous with social gatherings, Sunday lunches, long, joyful tables filled with conversation. It is one of those dishes you fold with your hands and share informally. Yet it is also one of the hardest traditional specialties to find in a truly safe gluten-free version when eating out at a restaurant.
One fascinating aspect of this specialty is that it runs through the entire region, changing its name depending on the city. In Reggio Emilia, it is called Gnocco Fritto, while in Bologna it is known as Crescentina. Different names, small local variations, but the same soul: a simple dough that, once plunged into hot oil, puffs up to create that characteristic hollow center — perfect for holding cured meats and cheeses.
Here is my gluten-free Torta Fritta, designed to recreate the same crisp exterior and airy interior as the original, but in a version that is safe for those living with celiac disease. Served with Prosciutto di Parma, Culatello di Zibello, or a fragrant Salame Felino, it becomes once again what it has always been: an invitation to share.
For the first stages of my Giro d’Italia in 20 Recipes, explore the stops in Valle d’Aosta and Piedmont.
Gluten-free Torta fritta
46g carbohydrates per 100g
Ingredients for 4 servings
- 250 g BiAglut “Pane e Paste Lievitate” flour**
- 150 g sparkling water
- 10 g lard or butter
- 4 g baking powder*
- 4 g salt
- Oil for frying, as needed
Preparation
- Dissolve the baking powder in the sparkling water, then add the flour, butter, and salt. Mix until you obtain a smooth and soft dough.
- Roll the dough very thin using a pasta machine, stopping at the second-to-last setting. Cut into diamond shapes and fry in plenty of hot oil.
- Once the diamonds are in the oil, gently tap them with a slotted spoon to help them puff up.
- Remove from the oil and place on paper towels to absorb excess oil. Serve the Torta Fritta very hot, accompanied by traditional cured meats or creamy cheeses.
Version with gluten of Torta fritta
Replace the BiAglut flour with 500 g wheat flour and adjust the amount of water if necessary.
