Cjarsons

Cjarsons, 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.

Description

Cjarsons consist of a filled soft wheat or potato dough, similar to agnolotti or ravioli, and are characterized by a sweet-savoury contrast. The filling 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. As a substitute for butter, the ont may be used.
Cjarsons have been a traditional dish for important celebrations, but they were rediscovered and promoted in the 1970s by Carnic chef Gianni Cosetti.