Chiacchiere di Carnevale: Light and Crispy Carnival Treats

Chiacchiere di Carnevale are one of those irresistible Italian sweets—light, crispy, and perfect for celebrating. The name chiacchiere literally means “chatter” or “gossip” in Italian, and it’s said that it was coined by Raffaele Esposito, the court chef of Queen Margherita of Savoy. When the Queen requested something sweet to nibble on while chatting with her guests, Esposito was inspired by her chiacchierata (meaning “chitchat”) to name these crispy delights!

Depending on where you are in Italy, you’ll hear these treats called different names—frappe in Rome, bugie in Liguria and Piedmont, cenci in Tuscany, crostoli in Veneto, and a bunch of other regional names like galani, donzelle, pampuglie, lattughe, and rosoni. Even though they might look and taste a little different depending on the region, one thing’s for sure: they’re always delicate, paper-thin, and dusted with sweet icing sugar. Want a lighter version? Just bake them in the oven at 200°C (400°F) for about 10–12 minutes!

Servings: 20-25 pieces

Ingredients:

• 2 ½ cups / 300 g all-purpose flour
• 2 tbsp / 30 g sugar
• 2 eggs
• ¼ cup / 60 ml milk
• 2 tbsp / 30 g melted butter
• 1 tbsp / 15 ml anise liqueur
• Zest of 1 organic lemon
• 1 pinch salt
• Sunflower oil, for frying
• Icing sugar, for dusting

Step-by-Step Instructions:

1. Prepare the Dough
   In a large mixing bowl, combine 2 ½ cups / 300 g all-purpose flour, 2 tbsp / 30 g sugar, and 1 pinch of salt. Add 2 eggs, ¼ cup / 60 ml milk, 2 tbsp / 30 g melted butter, 1 tbsp / 15 ml anise liqueur, and the zest of 1 organic lemon. Mix until a smooth, slightly elastic dough forms.
2. Knead and Rest
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
3. Roll Out the Dough
   Divide the dough into smaller portions for easier handling. On a well-floured surface, roll out each portion into a thin sheet, about 1/16 inch (1–2 mm) thick.
4. Shape the Chiacchiere
   Using a pastry wheel or sharp knife, cut the dough into rectangles about 4×2 inches (10×5 cm). Make a small slit in the center of each rectangle for that classic chiacchiere look.
5. Fry the Chiacchiere
   In a deep skillet or pot, heat sunflower oil to 350°F (180°C). Fry the chiacchiere in small batches, turning them gently until golden and crisp, about 1–2 minutes per side. Remove and drain on paper towels to absorb excess oil.
6. Dust and Serve
   Once the chiacchiere are slightly cool, dust generously with icing sugar and enjoy these delicate, crispy treats.

Buon Appetito!

Nutritional Information (approx. 4 pieces):
Calories: 180 kcal | Protein: 4 g | Carbohydrates: 28 g | Fat: 5 g | Saturated Fat: 2.5 g | Fibre: 1 g | Sugar: 5 g | Sodium: 35 mg | Cholesterol: 60 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.