They say that money can’t buy happiness, true,…but dough can. And deep-fried dough for Carnevale sweets most certainly can! Italy’s carnival season is already underway, and the aroma of Carnevale cook-ups is filling the atmosphere in towns and cities across the country.
The Carnevale period typically ends on Martedi Grasso (also known as Fat Tuesday or Shrove Tuesday), a symbolic day which marks the start of the Lent period. So, consider this a timely reminder to whip up those dolci fritti (traditional fried sweets), including everyone’s Frappe and Castagnole.
While we might associate Carnevale with Venice and northern Italy, it’s celebrated all across the country, and each region has its own traditional recipes for celebratory sweets. These two fried delights are, however, are no doubt the most popular, and have been prepared in Italian households for hundreds of years. Crispy, golden and the perfect accompaniment for your caffè at any time of day, it’s simply impossible to stop at one!
And let’s be honest, aside from being so visually ornate, the good thing about Carnevale costumes is that there’s usually some kind of cape or cloak involved, which means you can always leave the party with a few spare Frappe and Castagnole up your sleeve for the road without anyone noticing (that’s one of our top Carnevale secrets!)
Frappe - A Renaissance Recipe
Frappe, Chiacchiere, Bugie, Cioffe, Crostoli… There are many region-specific names and variations for these crunchy fried dough strips that date back to ancient times. The history books say that large quantities of a special type of dolci were prepared in ancient Rome in the lead up to the carnevale season called Frictilia, which were sweets fried in pork fat or lard.
In fact, historical food writer and researcher Luca Cesari traces half a millennium of history for Frappe, noting many variations in their origins, ingredients and methods of preparation across Italy. The traditional recipe for Frappe we follow today is believed to have first appeared in Renaissance books over 500 years ago. Popular variations on the traditional recipe often include the addition of lemon zest, vanilla or liquor in the batter.
Did you know that the name Martedi Grasso (Fat Tuesday) comes from the old tradition of using up all the fats and ‘indulgent’ ingredients in the house (usually eggs, butter, sugar and milk) in preparation for the Lenten fasting period? That means deep-fried decadence was, and still is, most certainly on the menu!
“…a typical Italian Carnevale pastry that goes by many names: Chiacchiere, Crostoli, Bugie, Sfrappole, Cenci, Frappe, Galani––all descendants of a single and unequivocal ancestor dating back to the Renaissance,” Cesari writes.
“In the case of the Renaissance Frappe, their survival and widespread diffusion is probably due to the success of the recipe’s simplicity, but easily identifiable in the realm of sweet fritters, as an almost unique example of a rolled sheet dough base,” he notes.
“…a typical Italian Carnevale pastry that goes by many names: Chiacchiere, Crostoli, Bugie, Sfrappole, Cenci, Frappe, Galani––all descendants of a single and unequivocal ancestor dating back to the Renaissance,” Cesari writes.
“In the case of the Renaissance Frappe, their survival and widespread diffusion is probably due to the success of the recipe’s simplicity, but easily identifiable in the realm of sweet fritters, as an almost unique example of a rolled sheet dough base,” he notes.
Ingredients
INGREDIENTS
- 2 cups all-purpose flour
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Ingredients
INGREDIENTS
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Vegetable oil, for frying
- Powdered sugar, for dusting
METHOD:
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
- In a separate bowl, beat the eggs, then add melted butter and vanilla extract. Mix well.
- Slowly incorporate the wet ingredients into the dry ingredients, mixing until a dough forms.
- Turn the dough onto a floured surface and knead until smooth. Cover with plastic wrap and let it rest for at least 30 minutes.
- Roll out the dough thinly and cut it into strips or squares.
- Heat vegetable oil in a deep fryer or large, deep pan to 175°C.
- Fry the strips or squares of dough until golden brown, turning them to ensure even cooking. This usually takes about 2-3 minutes per side.
- Remove the fried dough with a slotted spoon and place it on paper towels to absorb excess oil.
- Once cooled, dust the Frappe with powdered sugar before serving.
It’s not Carnevale without Castagnole
We’d be lying if we said we haven’t eaten Castagnole for breakfast, for a morning snack, for an afternoon snack, and for dessert (…possibly all on the same day) during Carnevale season. But when there’s a fresh plate of these sweet dough dumplings right there on the table, who on earth is going to say no? Castagnole date back to Antiquity times, and derive their name from their small round shape that resembles chestnuts. Like most Carnevale sweets, there are different variations on the Castagnole recipe, but they are most commonly prepared with a dough made from flour, butter, lemon zest, yeast and sugar, and they’re dusted in more sugar after they’ve been fried.
Castagnole are said to have originated in the central and northern Italian regions of Veneto, Emilia-Romagna, Lazio, Umbria and Toscana(you might sometimes hear them being referred to as Struffoli alla Romana). Depending on where you are, locals are always exploring new ways to enjoy them, such as filling them with cream, chocolate or coffee. But we must say, we love them in their simple, traditional form, which is unfilled, dusted in sugar, and devoured with a caffè while they are still piping hot.
Castagnole are said to have originated in the central and northern Italian regions of Veneto, Emilia-Romagna, Lazio, Umbria and Toscana(you might sometimes hear them being referred to as Struffoli alla Romana). Depending on where you are, locals are always exploring new ways to enjoy them, such as filling them with cream, chocolate or coffee. But we must say, we love them in their simple, traditional form, which is unfilled, dusted in sugar, and devoured with a caffè while they are still piping hot.
Ingredients
INGREDIENTS
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
Ingredients
INGREDIENTS
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Sugar for dusting
METHOD:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs and then add the melted butter, milk, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
- Heat vegetable oil in a deep fryer or large, deep skillet to 175°C.
- Using a spoon, drop small portions of dough into the hot oil. Fry until golden brown, turning occasionally for even cooking, about 2-3 minutes.
- Remove the fried Castagnole with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Allow the Castagnole to cool slightly, then dust them generously with powdered sugar.
- Serve warm and enjoy these delightful Italian carnival treats!
Eat, drink, be merry!
Few things fill us with more joy than seeing hand-crafted ceramic treasures brimming with fried Carnevale sweets, or a set of vibrant glasses that enliven the feasting table. Discover some of our favourite Bellissimo tablewares that capture all the joy of Carnevale season.
