Ingredients Wheat flour, eggs, salt, and sometimes a little olive oil. For the filling, housewives in Brescia use various meats flavored with nutmeg, and those in the Val Camonica generally combine potatoes, garlicky salami, sausage, spinach, and the local cacio. The ciaroncié of Moena are filled with wild spinach, and around Cortina d’Ampezzo, they are usually filled with beets, grated local cheese, and smoked ricotta. Formerly spersada, an aged and smoked cheese of the Cadore, was used.
How Made The flour is sifted onto a wooden board and kneaded with eggs, sometimes a little oil, and a pinch of salt. The dough, worked long and vigorously, is then left to rest to give the gluten time to develop. Next, it is rolled out into a thin sheet with a rolling pin, and small disks, whose diameter varies from place to place, are cut. A teaspoon of filling is placed on each disk, and the disks are closed into half-moons and their edges carefully sealed.
