Chiacchiere di Carnevale are a sweet typically enjoyed during Carnevale in Italy. Light and crisp and served dusted with powdered sugar, chiacchiere are an addictive treat. I'm sharing with you my easy step by step method for making chiacchiere!
Chiacchiere di Carnevale are yet another one of those fried treats enjoyed during carnevale in Italy which marks the beginning of the Lenten period. Chiacchiere in Italian means chit chat or gossip. I'm not certain as to why they are called as such but I can imagine chit chatting with family and friends as I gobble these up!
Chiacchiere are thin strips of dough that puff up immediately when dropped in hot oil and the result is a crispy, not at all greasy bite that is as addictive as chips. I'm speaking from experience 'cause every time I pass by that container on the counter I stop to take just one more!
Many names for chiacchiere!
Chiacchiere are called by several different names depending on the region in Italy where they are made. This includes frappe, crostoli, or cioffe to name a few. No matter what they are called the idea is always the same. Thin sheets of dough cut into strips, fried and dusted with powdered sugar.
What is Carnevale and how is it celebrated?
I suppose it's no coincidence that Carnevale is celebrated with lots of fried sweets when you take into consideration that this feast marks the beginning of Lent. Therefore, a final day of indulgences before the more solemn Lenten period begins is a must.
Back in my parents hometown in Naso (Sicily), Carnevale is celebrated with face painting, costumes, parades and of course lots of sweets. My cousin informed me that these chiacchiere are one of the most popular desserts.
Chiacchiere Ingredient List
- All-purpose flour
- Baking powder
- Granulated sugar
- Butter
- Eggs
- Grappa
- Vegetable oil
- Powdered sugar
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Chiacchiere di Carnevale
- Begin by mixing flour with baking powder and sugar in a large bowl.
- Cut cubed cold unsalted butter into the flour with your fingers or a pastry cutter.
- Make a well in the center of the flour and add eggs, grappa (or other alcohol of your choice, see note below) and lemon zest.
- Use a fork to gently beat the eggs and incorporate the flour into the egg mixture to begin shaping a dough.
- Turn the mixture onto a clean surface and knead the dough until smooth, about 5 minutes. The dough may appear dry but do not add extra liquid. It will become more supple and easy to handle after it rests. Cover and let rest at room temperature for an hour.
- Divide the dough into 4 pieces and keep the pieces you are not working with covered to prevent from drying. Flatten the dough with the palm of your hand and pass through the widest setting of your pasta roller. Roll the dough through this first setting several times, folding the dough lengthwise a few times until it is smooth. Gradually decrease the setting and roll the dough through the pasta roller until the second to last setting. Cover the sheet of dough to prevent from drying while you roll the remaining pieces of dough.
- Chiacchiere can be made in various shapes using a fluted pastry wheel to get those lovely scalloped edges. If you don't have one, a knife will do.
- You can basically cut into strips of any size you like. I prefer pieces approximately 1.5 x 5 inches with a slit in the centre. The slit in the center of the chiacchiere make them easier to fry as they don't tend to revert back when flipped! You may leave them as is or try threading them as shown in the next step.
- Threaded: Make a slit in the center, as shown above. Next, simply thread one end through the slit in the center and pull gently to open it up. And they're quite pretty too!
- Fill a wide, deep heavy bottomed pan with about an inch or two of vegetable oil. Heat oil on high heat. When the oil is hot, add a few strips of chiacchiere. They will immediately puff up. Turn over and brown the opposite side. This literally takes seconds. Unfortunately I did not provide a photo of the frying strips as they cook too fast and I did not want to risk burning them!
Top Tips for frying Chiacchiere di Carnevale
- After the oil heats up, you will have to turn the temperature down to medium high to prevent them from burning.
- Do not overcrowd the pan or you'll have difficulty keeping up with flipping the chiacchiere before they become too dark! They must be a light golden color.
- Let them cool and dust with powdered sugar before serving.
Recipe FAQs
The dough dries out fairly quickly so be sure to keep it covered at all times, whether it be the unrolled dough, sheets of rolled dough or the cut strips of chiacchiere.
Chiacchiere can be made using various types of liqueur such as grappa, brandy, marsala or even white wine. In Sicily, marsala is commonly used, but since I did not have any on hand I used grappa.
Since chiacchiere are dry, they keep well for a while in a well sealed container at room temperature. After 4 days sitting on my counter, mine are still crisp.
Chiacchiere can be frozen. Simply defrost at room temperature and dust with powdered sugar before serving.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Chiacchiere di Carnevale
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoon granulated sugar
- 4 tablespoon unsalted butter, cubed
- 3 large eggs
- 5-6 tablespoon grappa (marsala, brandy or white wine may be used)
- 1 lemon zested
- vegetable oil, for frying
- powdered sugar, for dusting
Instructions
- In a large bowl or directly on your work surface combine flour, sugar and baking powder.
- Cut in cubed butter using your fingers or a pastry cutter until evenly distributed throughout the flour mixture.
- Make a well in the center and add eggs, grappa and lemon zest. Use a fork to gently beat the eggs and begin incorporating the flour into the egg mixture to make a dough.
- Transfer the mixture onto a clean surface and knead until a dough is formed. This will take about 5 minutes. Cover with plastic wrap and let sit at room temperature for 1 hour.
- After an hour, divide the dough in 4 pieces. Working with one piece of dough at a time, keep the remaining dough covered to prevent from drying out.
- Flatten a piece of dough with the palm of your hands and roll through the pasta roller set at the widest setting. Roll a few times, folding the dough over lengthwise until it comes out smooth.
- Continue rolling, reducing the width of the rollers until you have reached the second to last setting. Cover the sheet of dough to prevent from drying and roll the remaining pieces of dough.
- Use a fluted pastry wheel to cut the dough into strips. Place on a sheet pan and cover with a clean dish towel to keep them from drying out.
- Fill a wide, deep heavy bottomed sauce pan with 1 to 2 inches of vegetable oil.
- When the oil is hot, place a few strips of dough in the pan. When one side is browned flip over to brown the opposite side. This will take a few seconds, therefore do not overcrowd the pan. Transfer to a paper towel lined baking sheet to cool.
- Once cooled, dust with powdered sugar and serve.
Notes
Nutrition
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josephine dionne
AWESOME!!!!!
Nadia
Thank you Josephine so glad you enjoyed them!
Frank
Alas, no time to make them this year, but at least I can eat them with my eyes... Happy belated Carnevale! 😋🎉
mangiabedda@gmail.com
Thanks Frank! Of course it doesn’t have to be Carnevale to enjoy these, they’re delicious any time of year!
Ada
Is it okay to freeze the crostoli dough and for how long thank you
Nadia
Hi Ada I have read that it could be frozen however I’ll be honest I have never tried freezing the dough. However you can make the dough ahead and keep it refrigerated for 2-3 days before you make the chiacchiere. Be sure to make it come to room temperature before rolling the dough. Hope this helps!
Angie
These are so yummy!
mangiabedda@gmail.com
Thank you Angie, and they're so addictive too. I have to stop going into the kitchen to get just one more!