Cialzons

This sweet Friulian version of casonziei, made especially in Carnia, is the result of Austrian influences. The filling of spinach, raisins, candied peel, cinnamon and chocolate is contained in a semicircular pocket of pasta. The cialzons are cooked for 7-8 minutes, then served dressed with melted butter, sugar and ground cinnamon.

A savoury version is made with a filling of potatoes, parsley, onion, mint, sugar, breadcrumbs, cinnamon and even a little Grappa and served with melted butter and Parmesan cheese.