Appointment Sunday 9 June 2019 in Sutrio, in the Friuli mountains, the feast to know all the Carnic raviolo (and try it in 10 recipes)
The Cjarsòns have distant and exotic roots, a sort of delicious ravioli, a symbolic dish of Carnia, intact Friulian mountains whose valleys have been plowed since time immemorial by trade, passage of people, cultures and ideas from the Adriatic Sea to the Alps, to the current Carinthia and Bavaria. Their origin is linked to cramârs, i spice peddlers which, from the 1700s, crossed the Alps on foot to sell their precious and exotic merchandise purchased in Venice and placed in crassigne in Germanic countries, a sort of small wooden chest of drawers that they carried on their shoulders like a backpack. When they returned home, it was a big party and the women prepared the Cjarsòns, a potato-based pasta with ricotta-based filling mixed with a very rich variety of ingredients: spices, dried fruit, sultanas, oriental aromas, aromatic herbs … in short remained at the bottom of the drawers of the crassigne.
Even today in Carnia there are many Cjarsòns' recipes, whose filling varies not only from country to country but also from family to family; they are counted beyond 50 variations. Every housewife, every restaurant has its own, making the best use of the pantry and combining the freshest ingredients such as apples, potatoes, spinach, raisins, mint and spring herbs. Final touch, the dressing: a simple sprinkling of scuete fumade (smoked ricotta) and ont (melted butter).
This dish is dedicated in June every year to Sutrio (a village at the foot of Mount Zoncolan) la party "The Cjarsòns, the tradition of Carnia". This year the appointment is for Sunday 9 June. Strolling among the 10 islands of tasting prepared in the most characteristic corners of the country, you will be able to taste the unusual flavors of this dish and learn about the different souls that characterize a food of certainly poor origin, but complex and rich in ingredients as a dish of high catering. 10 countries, representing all the Carnia valleys, will each offer their own traditional recipe. They will be able to taste this way savory or sweet cjarsòns, flavored with spring herbs or small flakes of chocolate, with lemon balm and onion or with dried pears and carob, accompanied by the finest wines of great Friulian companies, selected for the occasion.
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