Gnocco Fritto con Coppa Piacentina

Gnocco fritto con coppa piacentina is a classic antipasto from the Emilia-Romagna region of northern Italy. The dish combines squares of lightly salted, yeast-leavened dough that are deep-fried until puffy and golden, served alongside thin slices of coppa piacentina, a cured pork shoulder with a Protected Designation of Origin (DOP) status. The coppa is prized for its delicate marbling and subtle spice blend, often including nutmeg and cinnamon. A great version is distinguished by gnocco that is crisp on the outside, airy and piping hot within, never greasy, and a coppa that is sliced paper-thin at room temperature to allow its fat to soften and release flavor. Different towns in Emilia-Romagna serve gnocco fritto with various cured meats—prosciutto, salame, or strolghino—but coppa piacentina is especially tied to the Piacenza province. Outside Italy, variations may replace the meat with cheese or spreads. In Gariga, Italia, Trattoria Regina is noted by food creator cookwithfez as a place to sample this dish; they highlight the quality of both the fried dough and the locally sourced coppa. The dish exemplifies the region’s cucina povera tradition, where simple ingredients transform into a celebratory starter. Paired with a glass of Lambrusco or a light red, it remains a beloved staple in trattorias across Emilia.