Angela Hartnett’s gnocco fritto (deep-fried pasta)

Deep-fried pasta sounds like something you’d dream up after getting in from a night out, but in Emilia-Romagna it’s a common snack (and known by the much more sophisticated name gnocco fritto). As the pasta dough hits the hot oil it puffs up into a crisp, hollow shell – perfect for eating with cured meat or scooping up soft cheese.

“Culatello is a great delicacy of the Emilia-Romagna region,” says Angela. “This succulent meat is cut from the thigh of the pig but, unlike parma ham, it’s a boneless piece. There are only about 10 producers of culatello around Parma, and it’s only available from October to March. If you can get hold of some, serve it with the gnocco fritto – the combination just melts on the tongue.” Browse our food lover’s guide to Emilia-Romagna, including it’s top traditional recipes, star ingredients and more.

One of the UK’s best loved chefs and restaurateurs, Angela Hartnett MBE is known for her sophisticated yet simple Italian-inspired cooking. Her restaurants include the Michelin-starred Murano in Mayfair and a trio of little-sister Café Murano sites.