Ciffe and ciaffe

“Ciffe e Ciaffe” are a traditional dessert from Abruzzo, particularly popular during the Carnival season. They are a kind of chiacchiere or frappe, thin layers of fried pastry dusted with powdered sugar. Here’s how to make them:

Ingredients

• 250 g of all-purpose flour
• 2 whole eggs
• 50 g of sugar
• 50 ml of extra virgin olive oil
• 50 ml of dry white wine
• A pinch of salt
• Grated zest of lemon (or orange)
• Oil for frying (preferably seed oil)
• Powdered sugar for decoration

Preparation

1. In a large bowl, place the flour and make a well in the center where you will add the eggs, sugar, extra virgin olive oil, white wine, a pinch of salt, and the grated lemon zest.
2. Begin kneading the ingredients starting from the center and gradually incorporate the flour. Work the dough until it becomes smooth and homogeneous.
3. Cover the dough with a clean cloth and let it rest for about 30 minutes.
4. Once the rest time has elapsed, roll out the dough with a rolling pin on a floured surface, trying to get a thin sheet (about 1-2 mm thick).
5. Cut the sheet into long strips and then into rectangles or diamonds. You can also create more original shapes, like knots or spirals.
6. Heat a considerable amount of oil in a frying pan and, once it has reached the right temperature (a small piece of dough dipped in the oil should fry without burning), fry the ciffe and ciaffe until they are golden brown on both sides.
7. Drain them with a slotted spoon and lay them on paper towels to remove excess oil.
8. While they are still warm, dust them with powdered sugar.

The “Ciffe e Ciaffe” are ready to be enjoyed, crispy and light, they are the perfect accompaniment to a good coffee or mulled wine on the cold Carnival days.

Curiosity

The uniqueness of this recipe lies in the use of extra virgin olive oil in the dough, which gives a unique flavor slightly different from the more common chiacchiere, usually made with butter or lard. Every Italian region has variations of this recipe, often the name changes as well as small details in the preparation or ingredients.