Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Agnolotti friulani


Boil the potatoes in salted water, then peel and mash them. Add to the mashed potatoes cinnamon powder, sugar, finely chopped parsley and mint and a glass of Grappa.
Cut the onion into wedges and fry gently in 50 g butter, then add it  to the other ingredients, stirring and mixing it all perfectly. Prepare the dough with flour and eggs on a work surface, then roll out with a rolling pin until it  becomes thin. Crop to discs with a diameter of about 4 - 5 cm (usually in the home using a glass), put on a little of each potato stuffing prepared and close to half moon by pressing the dough on the board.
Cook finally the "cialzons" in plenty of salted water to a boil, and once drained, toss with the remaining butter, melted and hot, sprinkle generously with grated smoked ricotta.

Recommended Grappa:
PO' di Poli Elegante

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    500 g patate di montagna
    400 g farina bianca
    150 g circa burro
    50 g prezzemolo
    30 g zucchero semolato
    15 g cannella in polvere
    4 uova
    80 g ricotta affumicata grattugiata
    Qualche foglia di menta
    Mezza cipolla


  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • First Courses
  • Preparation time:
    • About 45 minutes
  • Notes:
    • The cialzons can be found throughout the Carnia, every special event during the year is a great excuse to try these tasty agnolotti, prepared with many different fillings, from cheese to spinach, but always without adding meat.