Chiacchiere: the carnival fritters with a thousand names.

Chiacchiere: the carnival fritters with a thousand names

Chiacchiere are among the most beloved and widespread sweets of the Carnival season in Italy. Crispy, light, and generously dusted with powdered sugar, they are a delicious symbol of celebration and tradition. Yet behind their apparent simplicity lies an ancient and fascinating history—and a surprising variety of names.

Origins: Between History and Legend

Chiacchiere trace their roots back to Ancient Rome. During the Saturnalia—festivities dedicated to the god Saturn—fried sweets called frictilia were prepared using simple ingredients and cooked in lard. These treats were distributed to the people during the celebrations, much like chiacchiere are enjoyed today.

The Meaning of the Name “Chiacchiere”

According to legend, the name comes from the convivial atmosphere in which these sweets were offered: people would gather in the streets, chatting cheerfully during Carnival festivities. From this simple social habit, the name chiacchiere—literally “chatter”—was born.

Artusi and Historical Cookbooks

In the famous cookbook La scienza in cucina e l’arte di mangiar bene by Pellegrino Artusi, chiacchiere appear under the name cenci, specifically in recipe no. 595 on page 513, typical of Tuscan tradition. Artusi describes a thin dough, fried and dusted with powdered sugar—despite the different name, the preparation perfectly matches today’s chiacchiere.

🥣 Find the Carnival Chiacchiere Recipe HERE

The Sweet with a Thousand Names!

One of the most fascinating aspects of this dessert is the wide variety of names it takes across Italy:

• Bugie (Liguria)

• Cenci (Tuscany)

• Frappe (Rome)

• Galani (Veneto)

• Cròstoli (Friuli)

• Sfrappole (Emilia-Romagna)

• Lattughe (Lombardy)
  

Different names, same origins—proof of how deeply this sweet is rooted in Italian culinary culture.

Traditional Ingredients

The traditional recipe calls for just a few simple ingredients: flour, eggs, sugar, and lard—staples of ancient pastry-making. In the past, lard was the preferred frying fat. Today, it is often replaced with vegetable oil, which is lighter and more commonly used.

Over time, several variations have developed:

• White wine, Vin Santo, or even grappa to make the dough lighter and crispier

• Lemon or orange zest to perfume the dough

• Some modern versions even include ricotta, although this is considered a less traditional touch
  

Chiacchiere embody the spirit of Italian Carnival: a simple sweet made from humble ingredients, yet capable of telling centuries of history, regional traditions, and shared moments of joy. Crispy, light, and irresistible, they return every year to our tables to celebrate the most colorful festival of all.