Chiacchiere Crispy Carnival Magic
So, let’s talk about these festive fried cookies, shall we? You might know them as Chiacchiere, but they go by different names in various parts of Italy. Believe it or not, their roots stretch all the way back to ancient Rome! Long before we had the dazzling masks and swirling costumes of today’s Carnevale, the Romans were already enjoying something quite similar. During Saturnalia, which was this wild mid-winter festival in February, they’d whip up frictilia, basically strips of dough fried in lard and handed out to everyone in the streets. It was all about feasting before the fasting of Lent, and that tradition? Well, it’s still going strong after all these years.
As Catholicism spread and the concept of Carnival started to take shape, these simple treats were transformed. What used to be just street food for Roman partygoers evolved into a cherished pre-Lenten delicacy. Their light, crispy texture became a symbol of indulging just a little before the more serious season kicked in festive, yet somehow not too heavy on the conscience.
Now, when Carnival rolls around in Italy, you can’t miss the vibrant colors, lively music, and, of course, the sweets! Among the most iconic are Chiacchiere—these delicate, golden ribbons of dough that crackle with every bite and are generously dusted with powdered sugar. You’ll spot them in pastry shop windows, at bustling market stalls, and on kitchen tables all over the country.
Oh, and don’t be surprised if you hear them called something different! Depending on where you are, they might go by Frappe in Rome, Bugie in Piedmont, Cenci in Tuscany, Sfrappole in Emilia-Romagna, or Galani in Venice. The names might change, but the joy they bring? That stays the same.
More Than Just a Sweet
Honestly, Chiacchiere aren’t just crispy treats, they’re little edible time capsules, carrying stories and memories from one generation to the next. Each bite is a whisper from the past, a delicious reminder of family gatherings, laughter-filled kitchens, and the simple joy of making something special together.
For many Italian families, preparing Chiacchiere is more than following a recipe, it’s a cherished ritual. Flour-dusted countertops, playful dough tossing, and the comforting sizzle as ribbons of dough fry to golden perfection all come together in a sensory celebration of tradition.
So next time you bite into one of these delicate fried ribbons, remember—you’re not just tasting a treat. You’re experiencing a tradition that has woven itself into the fabric of Italian life for centuries, a delicious bridge between past and present, shared with love and joy.
Ingredients
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, sugar, salt, lemon zest, baking powder, vanilla and softened butter. Add eggs and liquor (if using). Mix until a dough forms. Knead for about 5–7 minutes until smooth and elastic.
- Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
- Roll the dough out very thin (1–2 mm) using a pasta machine or rolling pin. Cut into strips (about 1×4 inches). You can slice a small slit in the center of each strip to make a twist if desired.
- Heat oil in a large pot to 350°F (175°C). Fry the dough strips in batches for 30–60 seconds, flipping once, until puffed and lightly golden. Don’t overcook—they should be pale golden, not brown.
- Remove with a slotted spoon and drain on paper towels. Once cooled, generously dust with powdered sugar.
Notes
Fried Elegance: The Magic of Chiacchiere
Maintain proper frying conditions: Fry the chiacchiere in small batches to prevent overcrowding, which can lower the oil temperature and result in greasy, unevenly cooked cookies. For best results, keep the oil temperature steady between 340–360°F (170–180°C).
Watch the color: Chiacchiere should be a pale golden color. They cook quickly, so keep an eye on them—just 30–60 seconds per side is usually enough.
Storing
Chiacchiere are at their absolute best the day they’re made, light, crisp, and airy. But if you happen to have a few leftovers (miracles do happen), here’s how to keep them fresh:
Room Temperature: Store Chiacchiere in an airtight container at room temperature. A tin or cookie jar lined with parchment paper works beautifully. Keep them away from humidity or they’ll lose their crunch.
No Fridge, Please: Avoid refrigerating them, the moisture in the fridge will make them soggy and sad.
Properly stored, they’ll stay crisp for up to 5–7 days, though they’re usually gone much sooner!
Want to Revive Them? If they soften, you can pop them in a low oven (around 250°F / 120°C) for a few minutes to re-crisp. Just be sure to watch closely, they brown fast!
