The Italian Carnival is an ancient and extraordinarily rich celebration, an occasion, among others, in which historical traditions and regional recipes intertwine in a bacchanal of aromas and flavours. As the Latins said, “Semel in anno licet insanire” — once a year it is permissible to do something crazy — and what madness is sweeter than a fork loaded with fried and sugary delicacies?
Among citrus peels, clouds of sugar and sizzling oil, chatter (including unlikely names and local variations) reigns supreme, but the foodie’s feast certainly doesn’t end there. In every corner of the Bel Paese there are other specialties that tell stories, legends and smiles: sweets hidden behind masks, ready to surprise anyone who has the courage to taste them. Let’s discover together five of these delicacies that deserve to be tasted at least once – and maybe another, and another!
Chestnuts
Castagnole are small golden spheres that hide a soft and fragrant heart. Originally from Emilia Romagna, they have spread throughout Central and Northern Italy to become a recognized symbol of Carnival. The name derives from their shape, which vaguely resembles a chestnut. The traditional recipe requires simple ingredients: flour, eggs, butter, sugar, lemon zest and a drop of aniseed liqueur or rum. The dough is worked until it obtains a soft consistency, then balls are formed which are fried in boiling oil until golden. The secret to having them perfect lies in the temperature of the oil, which must remain constant around 170 degrees.
Ingredients for the chestnuts:
Venetian pancakes
Venetian pancakes, called fritole in dialect, represent one of the symbols of the Venice Carnival. Soft and generous, they are prepared with a leavened dough enriched with raisins and pine nuts. Tradition has it that they were prepared by the “fritoleri”, sellers who fried these delicacies on the corners of the streets during the festive days. The citrus scent given by the orange peel balances the sweetness of the raisins and creates a perfect balance of flavors.
Ingredients for Venetian pancakes:
Struffoli
Struffoli, also known as cicerchiata in some regions of Central Italy, are small fried dough balls which are then combined with hot honey. Typical of Umbria, Marche, Abruzzo and Molise, they look like a golden crown decorated with colored sprinkles. The dough contains flour, grated lemon peel, butter, sugar and mistrà, a sweet liqueur typical of central Italy. Once fried, the balls are mixed with boiling honey which, as it cools, joins them together creating a compact structure.
Ingredients for struffoli/cicerchiata:
Zeppole
Zeppole are fried donuts typical of the Neapolitan and Southern Italian tradition. Prepared with a leavened dough enriched with potatoes, they are fried in boiling oil and covered with granulated sugar. The scent of grated lemon and the addition of a drop of limoncello give these desserts an unmistakable character. The internal softness contrasts with the slightly crunchy surface, for a complete tasting experience.
Ingredients for Carnival zeppole:
Sweet tortelli
Lombard Carnival tortelli are fried sweets that resemble cream puffs. Prepared with a dough similar to choux pastry, they are fried by the spoonful and covered in sugar. The peculiarity of these desserts lies in their internal cavity, perfect for being filled with custard, chocolate cream or jam. The traditional recipe involves the use of milk, butter, flour and eggs, flavored with lemon zest.
Ingredients for sweet tortelli:
Happy Carnival!
