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Four Regions, One Carnival: The Pellicano Family’s Favourite Recipes for Carnevale

February 26, 2026

Four Regions, One Carnival: The Pellicano Family’s Favourite Recipes for Carnevale

From honeyed scorpelle to Alpine apple fritters, four regions celebrate Carnevale through memory, indulgence and tradition

Rooted in centuries-old Christian tradition, Carnival in Italy marks the festive period before Lent – a final, exuberant farewell to rich ingredients and indulgent pleasures before the 40 days of restraint leading up to Easter.

Historically, it was a time to use up butter, lard, sugar, eggs and cured meats, ingredients that would soon be set aside. The result? A culinary explosion of fried sweets, slow-cooked ragù, layered pasta and celebratory breads.

As with everything in Italy, the celebration changes from region to region. Every corner of the country has its own specialties to mark the holiday, from mouthwatering primi to irresistible fritters. The homes of our hotels – Tuscany, Campania and Lazio – are no exception. Which is why we asked our chefs to share their favourite Carnival dishes. Unsurprisingly, many are not only tied to place, but to memory: to mothers’ kitchens, childhood rituals and regional identity.

And as the Pelli family prepares to expand into Umbria with La Badia and further strengthen its presence in Tuscany with La Suvera, both slated to open in 2027, we felt it only natural to include two emblematic recipes from these territories as well. Consider it a taste of what is to come.

Ready to get hungry?

Hotel Il Pellicano

Michelino Gioia’s Scorpelle di Santa Croce del Sannio

For Executive Chef Michelino Gioia, Carnival tastes like Benevento province, and like his mother’s kitchen.

The scorpelle of Santa Croce del Sannio are intricate rosettes of pasta dough, fried until golden and finished with warm honey and a snowfall of icing sugar. They are festive, delicate and deeply nostalgic, a sweet gesture before the austerity of Lent.

serves 10

Ingredients

Title

For the scorpelle

1kg flour

10 eggs

40g butter, softened

90g lard

A pinch of salt

To garnish

Honey

Icing sugar

Method

Form the flour into a well on a work surface. Add the eggs, softened butter and lard to the centre and begin kneading from the outside inward until a soft dough forms. Rest for 15–20 minutes.
Roll the dough into thin sheets using a pasta machine or rolling pin. Cut into strips approximately 2cm wide and 20–30cm long. Cover with a damp cloth to prevent drying.
Working one strip at a time, pinch along the edges to create a decorative border, then coil into a rosette shape. Fry in hot oil, placing the decorative side down first. Cook until golden, then drain on paper.
Warm the honey gently and drizzle over the fritters. Finish with icing sugar before serving.

Mezzatorre Hotel & Thermal Spa

Giuseppe D’Abundo’s Lasagna Campana di Carnevale

At Mezzatorre on Ischia, Chef Giuseppe D’Abundo prepares what may be the ultimate Martedì Grasso centrepiece: lasagna campana di Carnevale.

Layered with slow-cooked ragù, tiny fried meatballs, ricotta, salame napoletano, smoked provola and generous mozzarella, it is celebratory excess in edible form.

This is not everyday lasagne. This is Carnival lasagna: rich, indulgent and designed for second helpings. 

serves 8

Ingredients

Title

For the Neapolitan Ragù

1½ litres tomato passata

500g pork ribs

300g beef

4 sausages

1 large onion

100ml red wine

Extra virgin olive oil, as needed

Salt, to taste

Fresh basil

For the Meatballs (Polpettine)

300 g mixed minced meat (beef and pork)

1 egg

2 tablespoons grated Parmigiano Reggiano

Bread crumb soaked in milk

Parsley

Salt and pepper

Oil for frying

For Assembling the Lasagna

500g lasagna sheets

500g cow’s milk ricotta

400g mozzarella

150g Neapolitan salami, thinly sliced

100g smoked provola

150g grated Parmigiano Reggiano

Black pepper, to taste

Method for the Neapolitan Ragù

Begin by gently sautéing the finely chopped onion in extra virgin olive oil until soft and translucent. Add the pork ribs, beef and sausages, allowing the meat to brown thoroughly on all sides — this step is essential for depth of flavour.
Deglaze with red wine and let it evaporate completely, scraping up any caramelised bits from the bottom of the pan. Stir in the tomato passata, a handful of fresh basil and a pinch of salt.
Lower the heat to its minimum and allow the ragù to simmer slowly for at least three hours. The sauce should thicken, darken slightly and become intensely rich, the meats tender and infused with tomato and wine.

Method for the Meatballs

In a bowl, combine the minced meats with the egg, Parmigiano, softened bread crumb, parsley, salt and pepper. Mix gently but thoroughly until the mixture is smooth and cohesive.
Shape into very small meatballs, no larger than a hazelnut, and fry them in hot oil until golden and crisp on the outside. Drain on paper towels and set aside.

Assembling the Lasagna

To begin assembling, stir a ladleful of ragù into the ricotta along with a touch of black pepper, transforming it into a softer, creamier filling.
Spread a thin layer of ragù over the base of a baking dish. Lay down the first sheet of pasta, then generously spoon over more ragù. Add small dollops of the ricotta mixture, scatter over the tiny fried meatballs and arrange slices of salami. Finish with mozzarella, smoked provola and a sprinkling of Parmigiano.
Repeat the layering process four to five times, building height and richness with each layer. For the final layer, finish abundantly with ragù and a generous snowfall of Parmigiano.

Baking

Bake in a static oven at 180°C (350°F) for 40–45 minutes, until bubbling and golden. For the final five minutes, switch on the grill to achieve a light, irresistible gratin on top.
Allow the lasagna to rest for at least 30 minutes before slicing — this helps the layers settle and intensifies the flavours.
As Chef D’Abundo insists, it is even better the next day.

La Posta Vecchia Hotel

Andrea Barcia’s Frittelle di Mele (Apple fritters)

For Chef Andrea Barcia, Carnevale tastes of Trentino, where he grew up.

There, apple fritters are a winter ritual: slices of Golden apples dipped in light batter, fried until puffed and rolled in cinnamon sugar.

“In Trentino, Carnival smells of apples and warm oil,” he says. They are simple, comforting, and impossible to stop at one.

serves 6-8

Ingredients

Title

3 Golden apples

200g flour

1 whole egg

1 egg white

10g baking powder

1g vanilla powder

250g whole milk

100g sugar

3g ground cinnamon

2g salt

1 litre sunflower seed oil, for frying

Method 

Peel the apples and remove the core, keeping them whole. Slice into rounds approximately 1cm thick.
Prepare the batter by whisking together flour, baking powder, milk, 20g of the sugar, 1g cinnamon, vanilla and salt until smooth and lump-free. Whisk the egg white separately until stiff peaks form, then gently fold into the batter without overmixing.
Dip the apple slices into the batter and fry in sunflower oil at 170°C for about 2 minutes per side, until golden.
Remove, drain lightly and roll in the remaining sugar mixed with cinnamon. Serve warm, ideally with vanilla sauce.

Umbria

Torta al Testo

Not a sweet, but a true regional emblem, torta al testo is Umbria’s rustic flatbread. Traditionally cooked on a cast-iron or stone “testo” over embers, this ancient peasant bread transforms a handful of humble ingredients into something deeply satisfying.

While enjoyed year-round, it plays a natural role at Carnival tables, ready to be filled with cured meats, cheeses, greens or sausage. Think of it as a savoury counterpoint to the season’s many sweets.

Ingredients

Title

500g type 1 flour

15g bicarbonate (or dry yeast)

1 teaspoon salt

Approximately 250ml sparkling water

25ml extra virgin olive oil

Method 

Combine the flour and bicarbonate on a work surface. Gradually add the oil and water, working until the dough becomes compact. Add the salt and knead until smooth and homogeneous. Cover and let rest for about 30 minutes.
Divide in two and roll into discs approximately 2cm thick. Heat the testo or heavy griddle until very hot, then lower slightly and place the dough on the surface. Prick with a fork and cook for 5–6 minutes per side, turning occasionally.
Allow to cool slightly, cut into wedges and fill as desired — traditionally with sausage and greens, prosciutto, or grilled vegetables.

tuscany

Frittelle di riso

The Tuscan Carnival is all about citrus zest and hot oil. Alongside chiacchiere and castagnole, one sweet reigns supreme: frittelle di riso.

These golden rice fritters are traditionally prepared for Carnevale and for the Feast of San Giuseppe in March. Humble rice is simmered slowly in milk until creamy and fragrant, enriched with sugar and lemon zest, then cooled, shaped and fried. Crisp outside, tender within, they are finished with a generous dusting of icing sugar and eaten warm — preferably standing in the kitchen.

The following version is adapted from the classic recipe by La Cucina Italiana.

Ingredients

Title

200g Arborio or short-grain rice

500ml whole milk

80–100g sugar

Zest of 1 untreated lemon

1 vanilla bean or vanilla extract

2 eggs

80g flour

8g baking powder

A pinch of salt

Sunflower seed oil, for frying

Icing sugar, to finish

Method 

Bring the milk to a gentle simmer with the lemon zest and vanilla. Add the rice and cook slowly, stirring frequently, until the milk is absorbed and the rice is soft and creamy. Stir in the sugar and allow the mixture to cool completely.
Remove the lemon zest and vanilla pod if used. Add the eggs, flour, baking powder and salt, mixing until smooth.
Heat sunflower oil to 170°C. Drop spoonfuls of the mixture into the oil and fry until golden, turning gently for even colouring. Drain on paper and dust generously with icing sugar.
Serve warm.

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