Carnival is coming, there is a party atmosphere and, as usual, celebrating something means to cook great dishes.
Although each italian region or city has its tradition of parades and demonstrations, the only thing that all the italian region have in common, from Piedmont to Sicily, from Trentino Alto Adige to Apulia, is the typical dessert of this period:
(that in italian language means “the talk” )
Each area of Italy calls these tasty pastry with a different name: Bugie (Piemonte – Liguria), Strufoli or Cenci (Tuscany), Chiacchiere (much of the middle-south), Crostoli (Northeast), and still Galani, Gròstoli , Sfrappe, Sfrappole, Strufoli … and much more.
The origin of this dessert comes from th Ancient Rome, in the period of the Saturnalia, when the winter stopped the crops, the ancients used to organize large celebrations; in this period, they cooked large quantities of cakes fried in pork fat, called Frictilia, which were distributed to the entire population.
But let’s get to the recipe. Le Chiacchiere are strips of eggs and flour pastry, sometimes irregularly cut or knotted, fried and covered with powdered sugar, honey or chocolate.
Enjoy your dessert… and enjoy Carnival!
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