Pastry Post-Doc: Chiacchiere for Carnevale in Italy

ItalyAs we enter mid-February, Carnevale / Mardi Gras / Carnival is right around the corner! It’s never too early to start planning some sweet treats for the festivities. In Italy, Carnevale is a big deal, and Mardi Gras (or Shrove Tuesday) is celebrated with sweet, fried dough fritters called Chiacchiere. The simple-to-make Chiacchiere is popular throughout Italy, and goes by many regional names including Frappe, Cenci, Guanti and Bugie. There is a tradition of serving fried dough or doughnuts on Mardi Gras (think beignets, paczki and malasadas), in order to use up all the sugar and fats in the house before the austerity of Lent sets in, and Chiacchiere is no exception. Here are a few traditional Chiacchiere recipes from Academia Barilla, Cooking with Rosetta and Napoli Unplugged.

chiacchiere

Chiacchiere by Chefpercaso

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1 Comment

Filed under Reviews

One response to “Pastry Post-Doc: Chiacchiere for Carnevale in Italy

  1. that looks beautiful!

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