Gnocco al Sagrantino

Gnocco al Sagrantino is a traditional fried bread from Montefalco, in the Umbria region of central Italy, where the local Sagrantino wine plays a defining role. The dish likely originated as a way to use leftover wine in the dough, creating a savory snack that pairs with cured meats and cheeses. Key ingredients include wheat flour, water, yeast, salt, and a generous amount of Sagrantino wine, which gives the dough a deep ruby hue and a subtle tannic note. The dough is rolled thin, cut into squares or diamonds, and fried in olive oil until puffed and golden. A great version is characterized by a crisp, airy exterior that yields to a tender, slightly chewy interior, with the wine’s dark fruit and spice coming through without overwhelming the neutral dough. The best examples are served immediately, often alongside local salumi or pecorino cheese. While variations exist across Umbria—some omit the wine or use a different dough—Gnocco al Sagrantino remains unique to the Montefalco area. According to the ReTubeIt community member JustUs, two venues stand out: Il Falisco and Castel Petroso, both in Montefalco, are noted for their authentic preparations of this dish. These establishments help preserve the tradition, offering visitors a taste of Umbrian peasant cooking elevated by the region’s most famous wine.