Chiacchierre: Italian carnival fritters

Chiacchierre: Italian carnival fritters

Chiacchiere have their roots in a very ancient history, dating back to Roman times, when during the Saturnalia, fried sweets made of flour and honey were prepared to celebrate the festival. Over the centuries, this tradition has evolved and adapted to local customs, becoming one of the most recognizable symbols of Italian Carnival.

Their importance in our gastronomic culture is also highlighted by Pellegrino Artusi, who, in his famous Science in the Kitchen and the Art of Eating Well, refers to them as “cenci,” confirming how widespread and beloved this sweet was in 19th-century Italy.

Behind such a simple recipe, however, lies a world of stories, names, and regional identities: if you want to discover the origins of its name and the many denominations it takes across the peninsula, I’ve written an article dedicated to this — click here. 🍽️Serves:  30 medium-sized cookies ⏲️Time: 50 minutes 🧺Ingredients:

• 150 g flour

• 1 medium egg (55 g)

• 20 g sugar

• 20 gr butter (room temperature)

• 15 ml grappa (or another liqueur)

• A pinch of salt

• Zest of half a lemon

• Vegetable oil for frying, as needed

• Powdered sugar, as needed
  

🥣Instructions: 1. Prepare the dough

In a large bowl, mix the flour with the sugar, a pinch of salt, and the lemon zest. Add the egg and softened butter and knead until smooth and elastic. Add the liqueur for a more intense flavor. Work the dough well for at least 5–6 minutes until fully combined.

2. Let the dough rest

Form the dough into a ball and cover with plastic wrap. Let it rest at room temperature for about 30 minutes; this helps the dough relax, making it easier to roll out.

3. Roll out the dough Divide the dough into small portions and roll it out very thinly, using a rolling pin or a pasta machine (I used up to number 7). The key is to get sheets that are almost transparent for a light and crispy fry. 4. Cut the chiacchiere Using a fluted pastry wheel or knife, cut the sheets into strips or diamonds about 8 cm long. Make a slit in the center of each piece to create the classic shape. 5. Frying Heat the vegetable oil in a deep pan: it should be hot but not boiling, otherwise the chiacchiere risk burning on the outside while remaining raw inside. Fry a few at a time, turning them gently, until evenly golden. 6. Drain and decorate Drain the chiacchiere on paper towels to remove excess oil. Once slightly cooled, dust generously with powdered sugar and serve immediately, crispy and fragrant. 💡Tips:

• The thinner the sheet, the crispier the chiacchiere. Use a pasta machine or rolling pin until almost transparent.

• The oil should be neither cold nor boiling. Too cold makes them greasy; too hot burns them quickly. Medium heat ensures a golden, crunchy fry.

• Fry only a few chiacchiere at a time, so the oil maintains the right temperature.