Cjarsons

In today's world, Cjarsons has become a topic of great relevance and interest to a large number of people. Whether we are talking about Cjarsons on a personal, professional, scientific or cultural level, its impact and presence are undeniable. The importance of Cjarsons has been the subject of debate and analysis in various sectors, and its influence extends through time and space. In this article, we will explore different aspects related to Cjarsons, from its origin to its evolution and its impact on today's society. Likewise, we will examine different perspectives and points of view on Cjarsons, with the aim of delving into its meaning and relevance in the contemporary world.

Cjarsons
Alternative namesCjalsons, cjalzons
CoursePrimo (Italian course)
Place of originItaly
Region or stateFriuli-Venezia Giulia
Main ingredientsPotato dough, ricotta, cinnamon, raisins

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

Description

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

References

  1. ^ a b Nonna, Ricette della (2014-12-17). "Cjarsons". Ricette della Nonna (in Italian). Retrieved 2022-11-03.
  2. ^ "Ont - Arca del Gusto". Fondazione Slow Food (in Italian). Retrieved 2022-11-03.
  3. ^ "Antichi sapori di Carnia". www.cjargne.it. Retrieved 2022-11-03.