With spring herbs, with ricotta, raisins, pear jam, with potatoes sweetened with grated apple and lemon peel and cinnamon, parsley, mint and lemon balm, with biscuits and apricot compote and even with sweet and bitter cocoa: there are about fifty versions of Cjarsòns, the typical dish of Carnia, and every valley has its own version. Not only that, every restaurant and every family has its own little secret for preparing this sort of delicious ravioli with countless flavours, with the common denominator of a spicy filling and a seasoning with melted butter, grated smoked ricotta and often a sprinkling of cinnamon. To this delicious delicacy (once the dish of the feast) Sutrio, an ancient village at the foot of Mount Zoncolan, dedicates the Feast of the Cjarsons, which has now become one of the most traditional and eagerly awaited spring events in Friuli Venezia Giulia.
A specialty that, despite having a poor and popular origin, is as complex and rich in ingredients as a haute cuisine dish.
Ten towns, representing all the valleys of Carnia, will each propose their own traditional recipe. Walking through a dozen tasting islands set up in the most characteristic corners of the town, you will be able to taste and compare the unusual flavors of this dish and learn about the different souls that characterize a food that, despite having a poor and popular origin, is as complex and rich in ingredients as a haute cuisine dish.
Savoury or sweet, flavoured with spring herbs or small chocolate chips, with lemon balm and onion
You can taste savory or sweet cjarsòns, flavored with spring herbs or small chocolate chips, with lemon balm and onion or with dried pears and carob, accompanied by the finest wines from great Friulian companies selected for the occasion. In addition to the food stands, there will be a Market with local products, activities for children, live music. The festival is part of the entertainment activities of the territory provided for by the Bando Borghi PNRR “Il Bosco nel Borgo-Il Borgo nel Bosco”.
A tradition linked to the cramârs, the itinerant spice sellers from Carnia who, since the 700th century, crossed the Alps on foot to sell the merchandise purchased in Venice in the Germanic countries
The origins of Cjarsòns are lost in the mists of time and are linked to the cramârs, the Carnic spice vendors who, starting in the 700th century, crossed the Alps on foot to sell their precious and exotic wares in Germanic countries. They had purchased them in Venice and stored them in their crassigne, a small wooden chest they carried like a backpack. When they returned home, it was a great celebration, and the women prepared Cjarsòns, ravioli filled with ricotta mixed with a rich variety of ingredients: spices, dried fruit, sultanas, oriental spices, aromatic herbs… basically, everything left over from the crassigne drawers, because nothing should go to waste. Info: www.prolocosutrio.com – [email protected]
