| Cjarsons | |
| Alternate Name: | Cjalsons, cjalzons |
| Country: | Italy |
| Region: | Friuli-Venezia Giulia |
| Course: | Primo (Italian pasta course) |
| Main Ingredient: | Potato dough, ricotta, cinnamon, raisins |
Cjarsons (pronounced as /it/), also known as cjalsons or cjalzons, are a typical dish of Friulan cuisine, more specifically of the alpine region of Carnia, but also common in the Venetian Plain.
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.[1]
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.[2]
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.[3]