 | |
| Course | Main course |
|---|---|
| Place of origin | Italy |
| Region or state | Friuli-Venezia Giulia |
| Main ingredients | Potato dough, ricotta, cinnamon, raisins |
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.
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]
