It is said that they are a very ancient tradition: they even date back to Roman times, when fried sweets similar to today's chiacchiere were prepared during celebrations in honor of the god Saturn.
Today they have become a symbol of Carnival in Italy and we find them in all regions.
The ingredients used are typical winter ones that could always be found in pantries, especially when resources were scarce and weather conditions made growing fresh fruit and vegetables difficult.
Over time, chiacchiere have become a culinary tradition of Carnival in Italy and are prized for their lightness and crunchiness, perfect for enjoying during the festivities. They are offered in many Italian homes at the end of a meal, along with other typical festive sweets such as frittelle and castagnole.
Where does the gossip come from ?
Frappe, chiacchiere in Lombardy, crostoli in Trentino, cenci or donzelline in Tuscany, sfrappole in Emilia, fiocchetti in Romagna, meraviglie in Sardinia, bugie in Piedmont...
Many different names to identify one: the typical Carnival dessert , the traditional one, which every year appears on the shelves of pastry shops, bakeries and at the entrances of supermarkets throughout Italy, but which is also easily prepared in your own kitchen.
The ancient shape is that of a knotted ribbon or a serrated diamond, today for convenience and speed they are often also prepared as simple rectangles.
They are made by hand in home kitchens, the base is made of flour, lard (or oil or butter in some regions), eggs, sugar and white wine (or grappa, brandy, Marsala), a dough is created which is then divided into the classic shapes, fried in abundant oil or lard and served with powdered sugar.
In addition to the name, the thickness and size, or the use of typical products, also vary depending on the geographical origin, but the basic recipe is always the same.
Although over the years, gourmet chiacchiere preparations have also become popular and are also offered in restaurants and venues where you can find creative culinary experiments.
For example, some people like to add ingredients such as lemon or orange zest, vanilla extract, cinnamon, or white wine to the dough (as in the case of Apulian chiacchiere) to give the chiacchiere a unique flavor.
Mandatory: the final dusting of icing sugar which some prefer to replace with melted dark chocolate.
Curiosities about Carnival Chiacchiere
The terms used are numerous; the Accademia della Crusca has listed around fifty of them.
The meaning of the various regional names depends: some refer to the shape (like galan which in Veneto means flounce), others to the final crunchiness, some refer to the idea of a waste material such as Tuscan cenci or stracci (the famous Carnival rags), Carnival bows and finally others refer to chiacchiere: bugie, frappe, berlingozzi.
Regardless of their name, Carnival chiacchiere are a delicious and festive dessert enjoyed by many during the Carnival period.
Not only in Italy: similar shapes are also cooked in the rest of Europe, especially in France, in the areas where the Duchy of Savoy arose, and then in Denmark, Croatia, Romania, etc.
In recent years, vegan variations have appeared, as well as healthy ones that prefer baking, and those with chocolate in the dough or drizzled over the top after baking, but the result is always tied to tradition, which evolves and transforms over time but maintains the same basics as always.
Carnival Chiacchiere Recipe
But how do you prepare chiacchiere at home ?
You can find chiacchiere with lard and grappa in various parts of Italy, but in Puglia we prepare them with extra virgin olive oil, grappa, and white wine.
Here is the original recipe for Apulian chiacchiere !
Ingredients:
- 300 g of flour
- 2 eggs
- 50g of sugar
- a pinch of salt
- grated lemon zest
- 2 tablespoons of extra virgin olive oil, we recommend using the Frantoio D'Orazio Blend
- 3 tablespoons of white wine
- 3 tablespoons of grappa
Procedure:
- arrange the flour in a fountain shape and put all the ingredients in the hollow in the center
- work the dough until it is compact
- Using a pasta machine, roll out the dough thinly (second to last hole on the pasta machine)
- cut them into strips and fry
- sprinkle with icing sugar when they are cold
How to eat chiacchiere?
You can then enjoy them as a dessert at the end of a meal, accompanied by a hot coffee, a hot chocolate or even a liqueur or a sweet fortified wine such as Passito or Zibibbo.
Or you can fill the chiacchiere with custard, chocolate cream, or Nutella for a burst of flavor. Alternatively, to make this Carnival dessert healthier, you can serve them with fresh fruit like strawberries, blueberries, or raspberries.
And if you'd like to try other culinary creations, we recommend trying Apulian taralli or pasta and chickpeas, made unique by quality extra virgin olive oil!
