Cjarsons
Sign in to saveCjarsons (), 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 whole Friuli-Venezia Giulia region.
In the Vinony graph
Vinony's link graph records 278 inbound references to Cjarsons, and connects out to European cuisine, baozi and pierogi.
It is catalogued under topics including Carnic Alps, Dumplings and Stuffed dishes.
Vinony links it to 5 Wikipedia language editions.
Wikidata facts
- Instance of
- type of pasta
- Country of origin
- Italy
- Image
- Cjalsons.jpg
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- Cjarsons
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Encyclopedic overview
4 sectionsContents
- Description
- See also
- References
- External links
Cjarsons (), 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 whole Friuli-Venezia Giulia region.
==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.
Excerpted from Wikipedia’s “Cjarsons” article, available under the CC BY-SA 4.0 licence.