Torta Fritta (Parmigiana Fried Dough)
If you’re about to make torta fritta for the first time, let me set the scene for you. You’re not in a rush. There’s a wooden table. Someone’s pouring Lambrusco. Plates of prosciutto and salame are already out. And in the middle of it all? A basket lined with paper, filled with hot, puffed squares of fried dough.
This recipe belongs to two cities — and they each have opinions about it (and its not the only one, there is also a cured meat rivalry!).
In Parma, it’s called torta fritta. It arrives at the table alongside Prosciutto di Parma, salame, and wedges of Parmigiano Reggiano. It’s torn open, never sliced. Warm bread meets delicate cured meat. That’s the ritual.
In Modena, you’ll hear it called gnocco fritto. Same dough. Same puff in the oil. Same irresistible pairing with salumi. Different name. Same pride.
The first time I had it in Modena, it arrived almost casually. No introduction. No explanation. Just: here. Eat. And that’s exactly how it should be. When you fry this dough at home, watch what happens. It hits the oil flat and quiet. Then it balloons — golden, airy, light enough to split with your fingers. That puff is what makes it perfect for wrapping around silky prosciutto or, if you’re in Modena, a spoonful of creamy stracchino.
It’s simple food. Flour, yeast, water, and a little fat. But it belongs to a region that takes its simplicity very seriously. And that’s why this recipe matters. Because once you taste it warm, with real prosciutto, you start to understand Emilia-Romagna differently. Not as a list of famous ingredients — but as a place where bread is fried to honor cured meat.
If this recipe makes you think, “I need to eat this in Italy,” you’re in good company.
Let’s Eat Parma is a culinary holiday designed for diving deep into Prosciutto di Parma, Parmigiano Reggiano, and the food culture that made torta fritta essential. If you’re drawn to the broader culinary story of the region — balsamic vinegar in Modena, regional wine traditions, and the connective thread between these cities — our new Let’s Eat Modena & Emilia culinary holiday explores that larger landscape. During both experiences, you will meet the charismatic chef behind our recipe, Ilaria Bertinelli – a bit of a local celebrity in Parma! Try out her recipe at home and then join us in Italy to learn from her in person.
Two cities. One region. One very good reason to fry some dough.
Now let’s get your oil heating.
Torta Fritta (Parmigiana Fried Dough)
Ingredients
- 1 Kilogram 2.2 lb All-Purpose Flour Type 0 Flour
- 470 Grams 16.5 oz Water Lukewarm
- 30 Grams 1.05 oz Fresh Brewer’s Yeast
- 25 Grams 0.8 oz Salt
- 3 Tablespoons 1.5 oz Extra Virgin Olive Oil
- Lard Or Vegetable Oil For Frying
Instructions
- In a small bowl, dissolve the fresh brewer’s yeast in a little of the lukewarm water. Let stand briefly, then stir in the remaining lukewarm water.
- Make a well in the flour on a work surface (or in a large bowl). Pour the yeast mixture and the olive oil into the center.
- Using a fork, gradually draw flour into the liquid, mixing to incorporate air as you go.
- Add the salt, then knead until the dough is smooth, elastic, and no longer sticky (about 8–12 minutes).
- Place the dough in a bowl, cover with a clean kitchen towel, and let rise in a warm place until slightly puffy (about 1 hour).
- Turn the dough out onto the work surface and divide it into smaller portions for easier rolling.
- Using a pasta roller, roll each portion to about 2.5 Millimeters thick. Cut into strips or rectangles. For a traditional Parmigiano look, use a fluted pastry wheel.
- Heat lard or vegetable oil in a deep pot or fryer. Fry the pieces in batches until puffed and golden, turning as needed.
- Remove with a slotted spoon and drain on paper towels. Serve warm.
