Pronunciation: [sˈiːd͡ʒˈɑːsənz] (IPA) 
Cjarsons is a traditional dish from the Italian region of Friuli. The word is spelled with a "c" instead of a "g" because in the Friulian language, "c" represents the sound /tʃ/ (like "ch" in "chair"). The "j" in cjarsons is also unique to Friulian, representing the sound /ʒ/ (like "s" in "measure"). The word ends in "-sons" due to the Friulian plural suffix. Thus, cjarsons is pronounced /ˈtʃaɾʒons/ in IPA phonetic transcription.
Cjarsons are a traditional type of stuffed pasta originating from the Friuli-Venezia Giulia region in northeastern Italy. They are typically small, half-moon-shaped dumplings made with a thin sheet of pasta dough folded over a flavorful filling. The dough is often made from a combination of wheat flour, eggs, and water, resulting in a tender and elastic texture when cooked.
The filling of cjarsons commonly consists of a rich mixture of various ingredients, reflecting the diverse culinary traditions of the region. It typically includes a blend of herbs, such as marjoram or mint, combined with cooked or raw ingredients like potatoes, cheese, or ricotta. Additionally, cjarsons are often seasoned with spices, such as cinnamon or nutmeg, which contribute to their unique flavor profile.
Once the cjarsons are assembled, they are typically cooked by boiling in salted water until they float to the surface, indicating that they are ready. Some variations of cjarsons may require additional steps, such as pan-frying or baking after boiling, to achieve a crispy or golden-brown exterior.
Cjarsons are commonly enjoyed as a main course or a side dish, typically served with melted butter, grated cheese, or a sauce made from melted butter, poppy seeds, and cinnamon. The combination of the tender pasta dough and the savory-sweet filling makes cjarsons a delightful and comforting culinary experience, showcasing the rich and diverse gastronomic heritage of Friuli-Venezia Giulia.
The word cjarsons has its origins in the Friulian language, which is spoken in the Friuli region of northeastern Italy. The etymology of the word can be traced back to the Latin term crescente, meaning growing or increasing. Over time, the Latin word evolved into creson, which referred to a type of bread dumpling. Eventually, the dish was transformed and adapted into a traditional Friulian stuffed pasta, known as cjarsons.
