Carnival is the perfect time to bring traditional sweets to the table that evoke celebration, chatter, and joy. Carnival chiacchiere, light, flaky, and covered with a soft veil of powdered sugar, are an evergreen classic that wins over both young and old every year. Each region calls them differently — bugie, frappe, cenci — but the result is always a crunchy and tasty bite that spells festivity! In this recipe, I will guide you step-by-step on how to make perfect chiacchiere: ultra-thin, light, and irresistible. Ready to fry tradition?
- Difficulty: Easy
- Cost: Very economical
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 1/2 cups All-purpose flour
- 4 tbsp Butter
- 1/4 cup Sugar
- 1/3 cup Powdered sugar
- 2 Eggs
- 2 tbsp Dry Marsala (or white wine)
- 1 packet Vanillin
- 1 pinch Salt
- Sunflower oil (or peanut oil)
Tools
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- 1 Fluted pastry wheel
- 1 Frying pan
- 1 Slotted spoon
- 1 Paper towels
- 1 Grater
- 1 Sieve
Detailed Procedure
Take the butter out of the fridge a few hours beforehand to soften it. In a bowl, pour flour, sugar, and vanillin, mix and create a well. In the center, add the eggs, diced butter, and a pinch of salt. Start kneading, then add the marsala (or white wine). Work it all until you obtain a smooth and homogeneous dough.
📝 Reason: Marsala helps make the chiacchiere more flaky and light, thanks to the evaporation of the alcohol during frying.Transfer the dough to the pastry board and knead it again for a few minutes. Now comes the crucial step: roll out the dough with the rolling pin or pasta machine, fold it like a wallet, and roll it out again. Repeat this step 3 or 4 times.
📝 Reason: This step strengthens the gluten net, making the dough elastic and suitable for being rolled out very thin without breaking.
Roll out the dough to a thickness of 1-2 mm. Cut rectangles or diamonds with the fluted wheel, and make two internal diagonal cuts to give the classic shape.
📝 Reason: The central cuts prevent the chiacchiere from puffing up too much and make them crunchier.
Heat plenty of oil in a large pan until it reaches 340-355°F. Fry a few chiacchiere at a time, quickly turning them until golden brown. Drain them with the slotted spoon and place them on paper towels.
When completely cooled, dust them with sifted powdered sugar.
📝 Reason: If sugared while hot, the sugar melts and loses its decorative effect.
Storage
Carnival chiacchiere remain crunchy and fragrant if stored correctly.
Where to store them: Place them in an airtight container, preferably tin or glass, to protect them from moisture.
How long: They stay perfect for up to 3-4 days. Avoid storing them in the fridge, as the moisture could make them soft.
Useful Tips
Check the oil temperature: Use a kitchen thermometer to maintain the oil at a constant temperature of about 340-355°F. If the oil is too hot, the chiacchiere will burn; if too cold, they will absorb too much oil.
Roll the dough well: The thinner, the lighter and crunchier the chiacchiere will be.
Powdered sugar: Add the sugar only when the chiacchiere are completely cold, otherwise it will melt.
Notes and Curiosities
Why “chiacchiere”? The name comes from the tradition of preparing large quantities during Carnival, a time for sharing laughter and conviviality.
The secret of lightness: The dough processing, folded multiple times and rolled thin, is key to obtaining flaky and light chiacchiere.
FAQ – Frequently Asked Questions about Carnival Chiacchiere
Can I use another liquor instead of marsala?
Yes, marsala can be replaced with white wine, grappa, rum, or anise, according to your taste. If you prefer a non-alcoholic version, simply use orange juice.
Why aren’t my chiacchiere crispy?
The crispness depends on two main factors:
The dough must be rolled very thin (1-2 mm at most).
The oil must be hot (340-355°F). If it is not hot enough, the chiacchiere will absorb too much oil and lose lightness.What is the best oil for frying chiacchiere?
Peanut oil is ideal because it has a high smoke point and a neutral taste. You can also use sunflower oil, but make sure it is suitable for frying.
Can chiacchiere be prepared in advance?
Yes, you can prepare them the day before. Store them in an airtight container and dust with powdered sugar only before serving to keep them crunchy.
Can chiacchiere be frozen?
No, fried chiacchiere do not freeze well because they would lose their crunchiness. However, you can freeze the raw dough: wrap it in plastic wrap and thaw it in the fridge before rolling it out and frying.
Carnival chiacchiere are a simple dessert, but with a history and flavor that are part of our culture. Making them at home is a small act of tradition that brings joy and a festive aroma to the entire kitchen. Try them and let me know if they turned out as crispy and light as promised!
