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The gnocco fritto () or crescentina () is an Italian cuisine bread from the Emilia-Romagna region of Italy, prepared using flour, water, and lard as its primary ingredients. Pork rind are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not.
In Tuscany, crescentina is dusted with salt or sugar after being fried, and sometimes Tuscan salami is incorporated into the dough.
Crescia is a version in the town and comune of Gubbio, in the province of Perugia that is prepared with oil and salt and baked in an oven. Its name is associated with pieces of dough that were given to children for them to play with, which were then cooked at the edge of an oven, referred to as chichiripieno.
Spianata is a variation prepared using eggs and Ricotta in the dough mixture. The term spianata originally referred to pieces of flat dough that were used to test an oven's heat prior to cooking.
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