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The gnocco fritto (Italian: [ˈɲɔkko ˈfritto]) or crescentina (Italian: [kreʃʃenˈtiːna]) is an Italian bread from the Emilia-Romagna region of Italy,[1][2] prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not.