Chiacchiere

Chiacchiere are a traditional sweet during the Carnival period in Italy, also known by various names in different regions, such as frappe, cenci, bugie, and many others. They are characterized by thin and crunchy dough, often covered with powdered sugar.

Ingredients

• 250 g of type 00 flour
• 50 g of granulated sugar
• 50 g of butter at room temperature
• 2 whole eggs
• 1 pinch of salt
• The grated zest of one lemon (or orange for a variant)
• 1 tablespoon of liqueur (such as rum or sambuca, according to your preference)
• Oil for frying (preferably seed oil)
• Powdered sugar for garnish

Preparation

1. In a bowl, sift the flour and create a well.
2. In the center, add the eggs, sugar, softened butter, pinch of salt, grated lemon zest, and the tablespoon of liqueur.
3. Knead everything until a homogeneous mass is obtained. If the dough is too hard, you can add a little water; if it is too soft, add some flour.
4. Work the dough on a floured surface until it becomes smooth and elastic.
5. Wrap the dough in cling film and let it rest for about 30 minutes.
6. Roll out the dough into a very thin sheet using a rolling pin or a pasta machine.
7. Cut the sheet into rectangles or shapes to your liking, possibly making a few small internal cuts to prevent them from puffing up too much during cooking.
8. Fry the chiacchiere in abundant hot oil (about 170-180 °C) until they become golden and crispy, turning them once during cooking.
9. Drain them on paper towels to remove excess oil.
10. Dust the chiacchiere with powdered sugar before serving.

Curiosity

Chiacchiere represent one of the oldest sweets linked to the tradition of Carnival and are a symbol of celebration and joy. Given their simplicity and crispiness, they are much loved by both adults and children, and almost every Italian family has its own personal variant of this recipe.

Bon appétit!