A classic treat during Carnival, Chiacchiere recipe is a quick and easy way to enjoy a simple dessert.

Chiacchiere, are a traditional Italian recipe that prepared during Carnival (Carnevale in Italian). They are crispy deep fried pastries with a long long history behind. It seems that the origin of this recipe can be traced back to Ancient Rome and that it has evolved over time.

Chiacchiere: Regional variations and names

Can you believe that each region in Italy has its own name and recipe? Well I bet you do. As always every one in Italy has its own special version of a certain food. Chiacchiere recipe, is no exception! Across Italy they take on different names and variations. For example in Lazio and Rome, where I grew up we call them Frappe. However in Tuscany they’re called cenci (teared cloths). Venice has its own version, Galani, and in the north west of Italy they’re called Bugie.

Actually I could go on a lot more because you can find at least other 20 names for the same pastry. Despite the different names, the recipe for Chiacchiere remained similar: thin strips of dough, deep-fried until crispy, then dusted with powdered sugar.

Origins of Chiacchiere

Many recipes seem to have different origins, but this particular sweet can dates back to two thousand years.

• Ancient Roman times: The earliest version of a similar recipe dates back to Roman times. Romans prepared “frictilia”, (a fried dough) during Saturnalia, a festival that later influenced Carnival. Frictilia were made from simple ingredients—flour, eggs, and honey—and fried in animal fat, much like modern chiacchiere, that traditionally are fried in lard. These sweets gain a lot of popularity because they were easy to make in large batches and could last for several days.
• The Middle Ages: With the spread of Christianity, Carnival became a major festival before Lent, a time of fasting and abstinence. During this period, people indulged in rich, fatty foods, including fried pastries like chiacchiere, before the Lenten restrictions began.
• 19th Century: The name chiacchiere seem to have originated when Queen Margherita of Savoy asked her chef for a treat. She wanted something to be enjoyed with her friends ‘between one chat and another’ (in Italian far due chiacchiere). To please the queen chef Raffaele Esposito combined simple ingredients to make these tasty little cakes, which took the name chiacchiere for the occasion.
• Modern-Day Chiacchiere: Today, chiacchiere are a staple of Italian Carnival celebrations. They can be flavored with ingredients like lemon zest, Marsala wine, or grappa. While traditionally deep-fried, some modern versions are oven-baked for a lighter alternative.

Chiacchiere: ingredients and tips for a healthier recipe

The ingredients used are simple, and you surely already have them in your cupboard.

• Flour

  I always use a semi refined flour. You can actually mix half white flour with half whole wheat. This will add some fiber to the pastry and make it a bit healthier. Try to use the best flour you can find. Organic would be great, but if not available try to find a local product or check the packaging, if it contains too many ingredients it’s not a good one. I know that outside Italy many flours are enriched, and they have to be by law. Just try to find some that only contains a few vitamins, enzymes and minerals, or ingredients you know. Heavily enriched flours should be avoided in my opinion.

• Eggs

  I buy my eggs from the same farmer where I usually buy my veggies. I know him, I have been to his farm and see how he raises the chickens and grow his crops. So I’m sure there are no antibiotics or other medicines in the eggs I eat. Try to locally source your eggs from sustainable farms, they are healthier and taste better.

• Butter

  I’m lucky enough to have the possibility to buy butter from the Alps. The cows graze freely in the pastures and are not fed with grains or hormones or whatnot. If you cannot find a good quality butter, you can use coconut oil or vegetable oil instead.

• Sugar

  this recipe actually calls for very very little sugar. I’m so used to eat small quantities of sugar that I have to admit, I love it as is, without icing sugar on top. But if you are used to eat sweeter desserts, or in general to sweeter food, this will still be a simple treat, with a low sugar content.

• Flavors and spices

  The typical aromas used for this recipe are lemon or orange zest, Marsala liqueur, or Anise liqueur and vanilla. I like the taste of the Marsala so I prefer this one, but you can add spices or limoncello according to your taste. If you worry about the alcohol content, remember that it evaporates during the frying process and you’ll be left only with the nice flavor.

• Fat to fry

  even though it may seem counterintuitive, a good quality lard can yield a tastier and lighter dessert. Actually animal fat is only made of fat and some traces of protein. This kind of fat can withstand higher temperature without oxidation. No oxidation means a lighter and more digestible product. And if you are worried about the fat content, worry no more. This type of dough absorb little to no oil, and if you reach the correct temperature it will be absolutely delightful and not at all greasy.

• Baked version

  If you do not like fried foods, or cannot eat them, simply bake the chiacchiere. Line a baking tray with a non stick sheet (like parchment paper or a silicon mat), then lay the chiacchiere on to the tray and cook at 190°C for 8/9 minutes.

If you love carnival sweets you can also try my ricotta castagnole recipe. Another simple and easy fried batter, made with ricotta.

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Chiacchiere recipe - Italian carnival treat

Learn how to make authentic Italian Chiacchiere, the crispy, golden Carnival fritters dusted with powdered sugar. This easy recipe brings a taste of tradition to your celebrations!

Course Dessert

Cuisine Italian

Keyword carnival recipe, chiacchiere recipe, frappe recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10

Ingredients

• 300 gr flour
• 2 eggs
• 40 gr butter
• 30 gr sugar
• 1 tablespoon of Marsala
• 1 teaspoon of baking powder
• 80 gr powdered sugar to dust
• vanilla extract
• oil or lard to fry

Instructions

• In a bowl mix the flour, sugar, baking powder, lemon zest and vanilla.
• Add the butter, cut into very small pieces and incorporate it into the dough. Rub the butter with the flour mix between your palm or fingers to make a crumb like texture.
  
• Add the eggs and mix until you get a nice dough. Do not over mix.
  
• Let the dough rest for 10 minutes.
• Flatten the dough with a rolling pin. It's easier if you do 1/3 at at time. The dough should be 1mm thick.

How to shape chiacchiere

• Cut 2cm strips of dough using a fluted pastry wheel.
  
• To make the classic shape, make a slit in the middle.
  
• Then roll one side of the strip through the cut, to make it curly.
  
• Heat the oil to 170°C and fry the chiacchiere in batches. Remember to avoid over crowding the pan, otherwise the temperature will drop and the chiacchiere will absorb too much oil and won't be cruchy.
  
• Drain the pastries on a wire rack covered with some kitchen paper.
• When all the chiacchiere are fried, dust with powdered sugar.