Cjarsons are a typical first course from Carnia, a territory located in the north of the Friuli-Venezia Giulia region. They are similar to agnolotti, but none of the many varieties in use (over thirty), different in size and ingredients, provides a meat filling. The dough is made with flour and water, while in the past it was made with potatoes and the filling consists of wild herbs, potatoes, raisins and cinnamon, all topped with melted butter and grated smoked ricotta cheese. At the beginning of June, the Pro Loco of Sutrio, organizes a festival entirely dedicated to this poor dish.
