Chizza Reggiana is linked to Gnocco Fritto. It first appeared in the XIX century, when bakers from Reggio Emilia started to cook a special filled variety of Gnocco Fritto, shaped as a tortello, stuffed with vegetables, salami or cheese and topped with shaves of Parmigiano Reggiano.
Today there is also a lighter version of Chizza, replacing the traditional frying in lard with puff pastry. It is told that at the beginning of the XX century, in the city ghetto there was a baker – Federico Sacerdoti, better known as Salamein – whose mastery in Chizze cooking was so appreciated that even the international press reviewed him.
