This post is also available in: Italiano
If on Carnival day every joke is good, also the many and typical sweets that every region makes on this special day are good. For the children the joy of wear a costume, for the adults the joy of taste every year the flavour of the traditional Carnival recipes. Both fried and roasted the Carnival sweets are one of the Italian excellences that have a big success in and out the national boundaries.
What awaits us, it’s a tour in Italy’s traditional Carnival sweets , tasty and coloured.
Here reigns the cicerchiata, a sweet made of many little gnocchi, big as the chickpeas, based on flour dough, eggs and, in some variations, butter or olive oil, sugar, liquor or lemon juice. The little balls obtained are fried in the olive oil and in the lard and then mixed with boiling honey and put in order to create a pile that getting cold, solidifies and on which are added candied fruits and sugared almonds.
Cicerchiata
In Basilicata, instead, the Carnival tradition is condensed in the preparation of the black pudding cake , once prepared rigorously with fresh pig blood, and today filled with spiced chocolate with cooked grapes must, cinnamon and split wallnuts.
The pignolata has the shape of a pine cone , as the Italian name suggests: a conglomerate of dough small balls called “pigne”(pine cones) and covered with hot honey. There are also some variants, made of white bergamot glaze or chocolate glaze, to please all the tastes.
Pignolata
In Campania is plentiful: Mardi Gras fritters, “castagnole” and the “migliaccio” crowd the Carnival table. Even if they are also called “frappe, bugie o cenci”, the Mardi Gras fritters estabilish a dough based on flour, butter and wine (or liquor). The phyllo dough has to become golden and crisp. According to the tradition the queen of Savoia ordered the preparation of this sweet to her cook, during a long afternoon of “small talks” with her guests. Among the Carnival fried sweets, there are also the “castagnole”, tasty small balls served with a sprinkling of sugar. For the more loved Carnival Neapolitan sweets, instead, there is the migliaccio, bread of millet of Medieval origins.
Migliaccio
Sfrappole e lasagnette accompany the day devoted to the masks in Emilia Romagna. We already know the first ones and they are the variants of the Mardi Gras fritters of Romagna, while the second ones are typical of the region, sweet fried tagliatelle, wet with orange juice and sprinkled with powdered sugar.
Lasagnette Dolci
In Friuli Venezia Giulia, Mardi Gras is associated to the Carnival roasted fritters or fried , filled with any cream , from jam to lemon, from chocolate to ricotta.
An ancient rivalry involves Lazio and Campania for the authorship of the “chaiacchere”, called fried frappe in Lazio. In Rome are sure to talk about the “frictilia,sweets prepared to celebrate the Saturnalia during the Roman period. Contrasting legends, denied tales, but ultimately, it’s not important who has invented them, the important thing is that someone did.
Frappe
In Liguria the chiacchiere are called bugie, with a recipe that goes region by region, with its different variants, but with the same success.
The Milanese tortelli are very important in the cooking of Lombardia on Carnival day and they are soft fried small balls covered with sugar and cinnamon or filled with cream or with raisin.
Tortelli
In Marche stand out the scroccafusi, small balls of dough with cinnamon and lemon rind, first boiled and then fried, wet with alchermes.
Scroccafusi
The caragnoli in Molise are tasty fritters shaped like a helix covered with honey, with a preparation procedure quite complicated, but with a guaranteed result.
The chiacchiere are a success also in Piemonte, with the name bugie, shaped like rhombus or fried ribbons, covered with powdered sugar.
Bugie
The Sardinian delicacies for excellence are the brugbolus, based on flour, eggs and mashed potatoes, fired and rolled up in the sugar and the orillettas, slices of dough, intersected, fried and coverd with honey.
In Sicilia the pignolata exists in its half white and half black variant, composed by slices of dough fried and covered with lemon or chocolate glaze. Among the specialties there are also the fried dumplings with cream or ricotta.
Berlingozzi, donuts cenci (chiacchiere) crowd the Tuscan tables in the craziest day of the year: Mardi Gras opens its mouth to taste some of the most delicious Carnival sweets of Italy.
Berlingozzo
In Trentino Alto Adige, Carnival means grostoi, ribbons of sweet dough fried and sprinkled of powdered sugar, known as chiacchere in the rest of Italy.
Sticks of fried dough spiced with sugar, honey, candied fruit and coloured sugared almonds wait the hungry children of Umbria after a happy and coloured Carnival parade.
The bugie in Valle D’Aosta can be considered great Carnival roasted sweets, but for who loves the fried is sufficient turn on the tortelli with sultana grapes softened in the rum or on the panzerotti with jam.
Also inVeneto reign the chiacchiere, here called galani, shaped like square or rectangle and garnished according the uncontrolled fantasy of who can’t wait to eat it.
Galani
The most popular are the tenerelli, soft stuffed panzerotti, both in sweet variation and in savory variation , to adapt themselves to any need of the palate.
This post is also available in: Italiano
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