Chiacchiere di Carnevale: The Sweet Crispy Treat of Italian Carnivals
When it’s time for Carnevale in Italy, the streets come alive with colorful masks, elaborate costumes, and a vibrant energy that’s impossible to resist. Alongside the spectacle of this festive season is a beloved culinary tradition: Chiacchiere di Carnevale. These crispy, fried pastries dusted with powdered sugar are as much a part of Carnevale as the famous Venetian masks. Whether you’re already familiar with them or discovering them for the first time, Chiacchiere are a delight that embodies the joy of Italian celebrations.
A Sweet History of Chiacchiere
The tradition of making Chiacchiere during Carnevale goes back centuries. The origins of these pastries can be traced to ancient Rome, where fried dough drizzled with honey was a popular treat during Saturnalia, a festival similar to modern Carnival. Over time, this tradition evolved, and every region in Italy adapted its own version of Chiacchiere.
The name “Chiacchiere” translates to “chatter” or “gossip,” reflecting the light and airy nature of these sweet snacks. Depending on where you are in Italy, you might hear them called something else:
Frappe in Lazio
Bugie in Piedmont
Crostoli in Trentino-Alto Adige
Cenci in Tuscany
No matter the name, these delicate pastries remain a symbol of indulgence before the solemn season of Lent.
The Recipe: Simple Ingredients, Magical Results
Making Chiacchiere at home is surprisingly simple and requires just a few basic ingredients. Here’s how you can bring a little Italian Carnival magic to your kitchen.
Ingredients:
250g (2 cups) all-purpose flour
50g (1/4 cup) granulated sugar
2 eggs
30g (2 tbsp) unsalted butter, softened
A pinch of salt
1 tbsp grappa, white wine, or brandy (optional, for extra flavor)
Zest of one lemon (optional, for a fragrant twist)
Vegetable oil for frying
Powdered sugar for dusting
Instructions:
Make the Dough: Combine the flour, sugar, salt, and lemon zest (if using) in a bowl. Add the eggs, butter, and grappa, and mix until a smooth dough forms. Knead for 5–10 minutes until the dough is elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Roll It Thin: Roll out the dough as thinly as possible using a rolling pin or pasta machine. The thinner the dough, the crispier the Chiacchiere.
Cut and Shape: Use a pastry cutter to slice the dough into rectangles or strips. You can make small slits in the center of each piece for a decorative touch.
Fry Until Golden: Heat oil in a deep pan to 170°C (340°F). Fry the dough in small batches until golden and crisp, about 30 seconds per side. Drain on paper towels.
Dust with Sugar: Once cool, generously dust the Chiacchiere with powdered sugar.
Regional Variations
While the classic recipe involves frying, some modern variations bake the Chiacchiere for a slightly lighter version. Additionally, certain regions add orange zest, vanilla, or even cocoa to their dough, putting their own unique spin on this festive favorite.
Serving and Pairing
Chiacchiere are best served fresh, alongside a cup of coffee, a sweet dessert wine like Vin Santo, or even a glass of sparkling Prosecco. Their light and crispy texture pairs beautifully with the richness of creamy desserts like zabaione or a dollop of whipped cream.
Products for Your Chiacchiere
To make the best Chiacchiere, you’ll need high-quality ingredients and tools. Check out our curated selection at Bottega Italiana:
00 Flour for a perfectly smooth dough
Italian Grappa to add authentic flavor
Decorative Pastry Cutter for those traditional shapes
Bring a Taste of Carnival to Your Home
Chiacchiere di Carnevale are more than just a dessert—they’re a celebration of tradition, joy, and indulgence. Whether you’re making them for a party or simply to enjoy with your family, these crispy treats are guaranteed to bring a touch of Italian festivity to your table.
What’s your favorite Carnival dessert? Let us know, and don’t forget to share your Chiacchiere creations with us! Buon Carnevale! 🎭
Photo by Clop, Public domain, via Wikimedia Commons