Carnival It is the most joyful and crazy party of the year, the one in which to let go and give yourself some more sin of throat.
According to the most ancient traditions, in the wake of Roman saturnals, it is the period in which chaos temporarily takes the place of the established order. In Catholic nations, it precedes Lent and is an occasion for revelry and revelry. If Carnival is fun, then carnival cooking can only be cheerful, festive and sweet.
Chiacchiere, castagnole, sweet ravioli and tortelli, every Italian region has its traditions and its favorite sweets.
Scroll through the top ten of Sale & Pepe's Carnival sweets and rediscover the pleasures of childhood thanks to the recipes we offer you. Carnival can also be an opportunity to give your child a chef's apron: cooking is a time of complicity to share with your children.
Chatter, lies, rags, frappe, crostoli, sfrappole, intrigoni, bows. An infinite number of names for a single preparation, le Chatter Carnival, simple and tasty dessert made throughout Italy that stands out from one region to another, especially for the name.
The main ingredients are flour, sugar, eggs, butter and an alcoholic component (usually brandy or brandy or Marsala). The mixture obtained by mixing well the various elements usually must rest 30 minutes. It is then spread in a thin paste with a rolling pin and divided into more or less geometric shapes with a toothed wheel.
The classic cooking of the chatter? Frying! The chatter should be fried a few at a time, in plenty of boiling oil, turning them halfway through cooking: they will have to turn out crunchy but clear.
If you are looking for a "lighter" version, try the recipe of the Bubbly chatter, no less good than the classic fries.
Among the traditional Italian Carnival desserts, in central Italy can not miss the cicerchiata, balls of dough about a centimeter in diameter, fried, which form a dough or a donut, gluttonously joined together by honey and ground almonds.
For the happiness of the little ones, try i Carnival Tortelli, to eat in a mouthful: swollen and golden sweets, are sprinkled with sugar that sticks to your fingers, to lick happily. I come from the Tuscan tradition Cenci with Vin Santo.
For a touch more, le Lies, typical of Piedmont and Liguria, in our recipe are served with hot zabaglione.
Start the journey in the gastronomic tradition of our country with the 10 recipes of Carnival desserts that we propose. Choose the delicacy that excites you the most and … have fun!
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