Cenci: Italy’s Irresistible Carnival Fried Cookie

If you’ve never had the pleasure of trying Cenci, oh boy, you’re in for a delightful treat! These crisp, delicate Italian cookies are not just any dessert; they’re steeped in tradition. Hailing from Tuscany, these sweet, ribbon-shaped pastries are a must-have during Carnival—it’s like the grand finale before Lent rolls in.

The name “Cenci” actually means “rags” in Italian, which totally makes sense when you see their crinkly, rustic look after frying. But honestly, they’re not just eye candy. They go way back—like, all the way to ancient Roman times, when folks would munch on similar fried dough during Saturnalia celebrations. How cool is that?

These days, every region in Italy has put its own twist on them, going by names like Chiacchiere, Bugie, or Frappe. But you know what? The Tuscan version really shines with its simple ingredients and that melt-in-your-mouth crunch. Whether you sprinkle them with powdered sugar or dip them in a glass of Vin Santo, these pastries bring a slice of Italian festivity right into your kitchen. So, what are you waiting for? Give them a try!

Cenci: Those Irresistible Italian Fried Pastries for Carnival and Beyond
Cenci are delightfully light and crispy fried pastries from Italy. Sure, they’re typically linked to Carnival season, but honestly, they’re just too tasty to save for only that time of year! Making them is pretty straightforward. You roll out some thin strips of sweet dough and then fry them up until they’re this beautiful golden brown and super crunchy. A lot of folks use peanut oil for frying, which really helps achieve that perfect texture. And when they come out of the oil, you give them a nice dusting of powdered sugar. It’s like a little cloud of sweetness that just melts in your mouth. Whether you’re looking for a fun treat during the holidays or just craving something genuinely Italian, Cenci are a classic that never lets you down.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 large eggs
  • 3 tbsp granulated sugar
  • ½ tsp baking soda
  • 1 lemon or orange zest (optional)
  • 2 tbsp butter (room temperature)
  • 1 tsp vanilla extract
  • 2 tbsp dry white wine or Italian liqueur, Grappa or Vin Santo
  • ⅛ tsp salt
  • 2 tbsp powdered sugar (dusting)
  • Peanut or Vegetable oil (for frying)

Instructions
 

  1. In a bowl, combine the flour, sugar, baking soda, salt, and orange zest, stirring until all the ingredients are fully blended. Add the remaining ingredients to the bowl and mix thoroughly. As the dough begins to take shape, knead it for approximately 5 minutes until it becomes smooth and elastic.
    Cover the dough with plastic wrap to keep it protected and allow it to rest for one hour. During this resting period, the dough will have time to relax and develop its flavors, making it easier to work with when it's time to shape and bake the final product.
  2. After the cenci dough has rested, divide it in half and flatten one portion. You have the option of using a pasta machine or a fluted pastry wheel to cut the dough into strips.
    On a lightly floured surface, roll out the cenci dough until it becomes very thin. Using the pasta machine or pastry wheel, cut the dough into thin strips, approximately 4 to 8 inches long and 1/2 to 2 inches wide.
  3. Heat oil in a deep fryer or a pot to a temperature of 375 degrees Fahrenheit (190 degrees Celsius). Fry the Cenci in batches until they turn a lovely golden color. Once fried, transfer them to a plate lined with paper towels to absorb any excess oil. Finally, generously dust the Cenci with confectioner's sugar to add a delightful finishing touch to these delicious fried pastries. Enjoy!
  4. Once cooled generously dust the Cenci with confectioner's sugar to add a delightful finishing touch to these delicious fried pastries.

Notes

Roll the Dough Thin: Cenci should be light and crispy, not doughy. Roll the dough as thin as possible—ideally 1–2 mm. A pasta machine can help achieve even thinness.
Use Wine for Flavor & Texture: Traditional recipes often use dry white wine or Vin Santo to create airier, crispier cookies. If avoiding alcohol, milk works too but may result in a slightly denser texture.
Don’t Overcrowd the Oil: Fry in small batches to keep the oil temperature steady. Overcrowding can cause uneven cooking and greasy cookies.
Watch the Heat: Maintain oil at around 350°F (175°C). If too hot, the cookies will brown too quickly; too cool, and they’ll absorb oil.
Cool Before Dusting: Let the Cenci cool slightly on paper towels before dusting with powdered sugar, or the sugar may melt and disappear.

Serving

You really can’t go wrong with Cenci when they’re fresh and crisp. Just a light dusting of powdered sugar and serving them at room temperature. Sure, they’re usually made for Carnival celebrations, but honestly, they can brighten up any dessert table, no matter the season. And if you’re feeling a little fancy, why not pair them with a bold Italian espresso or maybe a little glass of Vin Santo.

These delicate pastries truly shine when you serve them alongside other classic Italian cookies, especially around the holidays. Whether you’re throwing a party or just enjoying a quiet moment at home, Cenci are perfect for sharing with family and friends.

Storage

To keep your Cenci crispy and fresh, store them in an airtight container at room temperature. Avoid refrigerating, as moisture can soften their delicate crunch. Properly stored, Cenci will stay fresh for up to 4–5 days.

If you want to keep them longer, you can freeze the dough before frying. Wrap it tightly in plastic wrap and place it in a freezer bag for up to 1 month. When ready, thaw the dough in the refrigerator, roll it out, and fry as usual for freshly made Cenci anytime.