Carnival is the perfect time to bring traditional sweets to the table that taste like celebration, chiacchiere, and joy. The Carnival chiacchiere, light, flaky, and covered with a soft veil of powdered sugar, are a timeless classic that delights both kids and adults every year. Every region calls them differently — bugie, frappe, cenci — but the result is always the same: a crispy, delicious bite that smells like home and festivity.
In this recipe, I’ll guide you step-by-step to achieve ultra-thin, light, and bubbly chiacchiere just like the ones from the pastry shop, with all the tips to make them perfect even at home. They are ideal to prepare in advance and share with family and friends during the Carnival festivities because when they arrive at the table, they always disappear in an instant.
Ready to fry up some tradition?
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 1/2 cups All-purpose flour
- 3 1/2 tbsp Butter
- 1/4 cup Sugar
- 2 Eggs
- 2 tbsp Dry Marsala (or white wine)
- 1 packet Vanillin (or orange or lemon zest)
- 1 pinch Salt
- as needed Peanut oil (or sunflower)
- as needed Powdered sugar
Tools
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Fluted pastry cutter
- 1 Pan
- 1 Slotted spoon
- 1 Absorbent paper
- 1 Grater
- 1 Sieve
Detailed Procedure
Take the butter out of the fridge a few hours before to soften it. In a bowl, pour flour, sugar, and vanillin, mix and create a well. In the center, add the eggs, cubed butter, and a pinch of salt. Start kneading, then add the marsala (or white wine). Work everything until you get a smooth and homogeneous dough.
The marsala helps make the chiacchiere more flaky and light, thanks to the evaporation of alcohol during frying.Transfer the dough to the work surface and knead it for a few more minutes. Now comes the crucial step: roll the dough with a rolling pin or pasta machine, fold it like a wallet, and roll it again. Repeat this step 3 or 4 times.
This step strengthens the gluten network, making the dough elastic and suitable to be rolled very thin without breaking.
Roll the dough to a thickness of 1-2 mm. Cut rectangles or diamonds with the fluted cutter, and make two diagonal cuts inside to give the classic shape.
The central cuts prevent the chiacchiere from puffing up too much and make them more crunchy.
Heat plenty of oil in a wide pan until it reaches 340-356°F. Fry a few chiacchiere at a time, turning them quickly until golden. Drain them with the slotted spoon and place them on absorbent paper.
When they are completely cool, dust them with sifted powdered sugar.
If sugared while hot, the sugar melts and loses its decorative effect.
How to Store Carnival Chiacchiere
Carnival chiacchiere remain crispy 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 moisture could soften them.
Useful Tips
Check the oil temperature: Use a kitchen thermometer to maintain the oil at a constant temperature of about 340-356°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 cool, or 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 to lightness: The dough’s processing, folded several times and rolled thin, is essential to achieve flaky and light chiacchiere.
FAQ – Carnival Chiacchiere
Can I use another liqueur instead of marsala?
Yes, marsala can be replaced with white wine, grappa, rum, or anise, depending on your taste. If you prefer a non-alcoholic version, simply use orange juice.
Why aren’t my chiacchiere crispy?
The crispiness depends on two main factors:
The dough must be rolled very thin (1-2 mm at most).
The oil must be very hot (340-356°F). If it isn’t hot enough, the chiacchiere will absorb too much oil and lose their lightness.What is the best oil for frying chiacchiere?
Peanut oil is ideal because it has a high smoke point and a neutral flavor. You can also use sunflower oil, but make sure it’s suitable for frying.
Can the chiacchiere be made in advance?
Yes, you can prepare them the day before. Store them in an airtight container and dust with powdered sugar just before serving to keep them crispy.
Can chiacchiere be frozen?
No, fried chiacchiere don’t 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 traditional gesture that brings joy and the smell of celebration to the entire kitchen. Try them and let me know if they turned out as crispy and light as promised!
