All over Italy, there are no Carnival celebrations without some crispy fried dessert, which represents the real taste of a true Italian Carnevale for both children and adults alike. But what is the name of this dessert?
Well, they have several names depending on the area you get them from: chiacchiere in the South of Italy and in Milan, frappe in Rome, Viterbo and Ancona, crostoli in Ferrara, Vicenza, Trentino and Friuli Venezia Giulia, bugie in Liguria and Piedmont, cenci in Tuscany, maraviglias in Sardinia, galani in Venice and sfrappole in Bologna.
Regardless of how you want to call them, find below the recipe you need to celebrate Carnevale Italian-style!
(serves six people)
Place ﬂour in a bowl and stir in the sugar. Slowly work in the butter and the eggs followed by the white wine. Kneed until the dough becomes soft and pliable. If it feels too sticky to the touch add a little more ﬂour. Dust a work surface with a little ﬂour. Roll dough out reasonably thin and cut it into a series of triangles with edges roughly 10cm long.
Heat oil, and when good and hot, fry the chiacchiere in small batches. When they are golden brown all over, remove from oil and drain well on kitchen paper. Before serving, dredge with icing sugar.
These chiacchiere are equally delicious accompanied by a crema pasticcera or a thick chocolate sauce like sanguinaccio, a super-rich (and super-delicious) concoction once made with boiled pig’s blood, but now made with ingredients found in even the tamest kitchen’s store cupboard.