Our street food crescentine are unique not only for our recipe, prepared with organic flours and following a well-defined process, the Indegno Method®, but also for the fillings we offer on our menu, which pays attention to seasonality and fresh, local produce. We had to try and taste countless products, thinking about how to pair them together: the process is long and complicated, but we're proud of the result!
NEW AND CREATIVE FILLINGS WITH
Selected ingredients
Our imagination knows no bounds, and we're constantly experimenting with new fillings for our crescentine street food in Bologna. We've even made them with a sauce of tender land snails, shallots, and Tuscan pecorino cheese—it even made the newspaper! We offer them with meatballs in tomato sauce, Modena pesto and creamed Parmesan cheese, cured meat ragù and squacquerone cheese, and even extravagant options like the 50 Special, with grilled porchetta, a super-sized potato croquette, stringy smoked scamorza cheese, and caramelized onions. Our menu also includes sweet and delicious crescentine: with cocoa and hazelnut cream, ricotta and honey, and even gelato in the summer! We've also recently added FuoriSede: regionally themed crescentine that alternate monthly, filled with the typical food and wine treasures of each Italian region! Come try our crescentina Bolognese in Bologna: we look forward to seeing you for a unique lunch break under the porticoes!
unique gastronomic experience
Traditional Bolognese Street Food
History tells us that crescentina originated during the Middle Ages, when the Lombard population ruled Northern Italy. In those years, pig farms were abundant, and their byproducts were used in many dishes. Lard, in particular, was used in peasant cooking both in the dough and as a frying fat.
Subsequent versions have gradually changed, but the root has always remained the same: a popular product, with dough rolled out thinly and fried in lard, used to accompany local cured meats and cheeses.
It has changed names and shapes depending on the area, still being called Gnocco Fritto in the Modena area, Torta fritta in the Parma area and, more simply, Crescentina in the Bologna area.
It is with commitment, passion, and respect for tradition that we at Indegno® prepare classic fried crescentine in Bologna, allowing everyone to enjoy them in comfort or while strolling through the streets of this beautiful city.
A dream come true
Crescentina 2.0: towards the future!
We at Indegno have decided to revamp the crescentina recipe, giving it due respect but distancing ourselves from tradition: our Bologna 2.0 crescentina has a completely vegan dough, is light, crumbly, and suitable for everyone!
The unique flavor comes from the flours we use, the result of months of research and experimentation: organic, stone-ground, and an ancient Kronos wheat semolina. Using the Indegno Method®, our crescentine are then crafted with care and love, from dough to filling, guaranteeing an innovative and excellent product with an authentic and original flavor.
By carefully monitoring every step, from kneading to filling, we can truly guarantee that ours is the evolution of the classic fried crescentine in Bologna's city center!
unique gastronomic experience
Territorial Excellences
There are plenty of charcuterie boards, but how many can boast top-quality products? Like our Artigianquality mortadella, the last mortadella artisanally produced in Bologna, carefully spiced and seasoned before being gently roasted in the oven.
The prosciutto crudo we use is Parma ham aged for 18 months, flavorful and incredibly sweet, and pairs perfectly with Caseificio Comellini's DOP squacquerone. That's why we called this crescentina, which combines prosciutto and squacquerone, Incontro!
Our parmesan cream is made with Parmigiano Reggiano DOP and precious hand-roasted Sarawak black pepper.
A dream come true
Always Fresh and Seasonal Vegetables
We choose to use only fresh, seasonal produce, prepared according to our own recipe. Baked, pan-fried, blended, and creamed, our vegetables are carefully selected to maintain a zero-mile supply chain, showcasing sustainable and delicious products.
Planted's plant-based meat also features prominently among our ingredients: made with pea flour and spices, it's a sustainable and delicious alternative to meat, tasty and environmentally friendly.
unique gastronomic experience
Fried Crescentine
When preparing our fried crescentine in Bologna, nothing is left to chance, not even the frying process. Every detail is meticulously handled to ensure flawless results. The oil temperature is kept constant, a crucial factor for obtaining crescentine that are crispy on the outside and soft on the inside.
Cooking time is equally important: too short and the dough remains raw; too long and it risks becoming excessively dry. Our crescentine 2.0 are the result of a perfect balance between these two factors, allowing us to maximize flavor and texture.
Imagine biting into a freshly fried crescentina bolognese in Bologna, still warm, its golden, crispy crust cracking to reveal a soft, flavorful interior. Each bite is a unique experience, transporting you to the heart of Bolognese culinary tradition, revisited with a modern and innovative twist.
There's nothing better to satisfy your craving for authentic and delicious fried crescentine in Bologna!
