Cjarsons

The tradition & historical record

Cjarsons (locally [carˈsoŋs]), also known as cjalsons or cjalzons, is a typical dish of Friulan cuisine, more specifically of the alpine region of Carnia, but also common in the whole Friuli-Venezia Giulia region. ¹

Cjarsons consist of a filled soft wheat or (in some variants) potato dough, similar to agnolotti or ravioli, and are characterized by a sweet-savoury contrast. The filling (pistùm or pastùm) is prepared differently depending on the local recipe; it may contain raisins, dark chocolate or cocoa, cinnamon, spinach, chives, ricotta, marmelade, rum, grappa, parsley, biscuits, eggs or milk. Similarly to ravioli, they are cooked in salted water and, after they are drained, they are seasoned with melted butter and smoked ricotta cheese (scuete fumade). As a substitute for butter, the ont (foamed butter, drained from water and thickened for the sake of preservation) may be used. Cjarsons have been a traditional dish for important celebrations (such as weddings), but they were rediscovered and promoted in the 1970s by Carnic chef Gianni Cosetti. ¹

The text above is adapted from the Wikipedia article “Cjarsons”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

Cjarsons is Italian pasta dish, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 2 external registers, which can be verified through the citation. ²