In fact, every joke is worth it at Carnival every dessert is worth. As long as these are strictly fried and therefore super tasty. Like the pancakes, whose name already reveals everything. These represent that pinch of sweetness capable of making the masquerade party most loved by adults and children even tastier. Bite into a pancake while frying one chat (between a chat and another), it is one of the traditions that are particularly close to our hearts and that always put us in a good mood. A pleasure full of simplicity, as well as the simplicity of which all carnival sweets are made.
Flour, sugar, eggs, yeast and a little more. A sprinkled with powdered sugar, a grated lemon and orange or a drop of liqueur: there are very few ingredients that, however, manage to make all these delicacies truly impeccable. The cold of winter, the falling snow, these carnival cuddles are great for fully experiencing the atmosphere under a shower of confetti and the sound of trumpets.
Carnival fritters, well liked by everyone
The pancakes come from an ancient tradition. It starts with the Romans who delighted with the crustuli and frictilia, to the chefs of the Renaissance who prepared the Italian courts with carnival sweets, up to Venice, the undisputed homeland of the Italian Carnival, where in the eighteenth century the frittolazze through the streets and squares invaded by masks. Delicious and "fried" can be enriched in many ways and to your liking. typical of carnival, greedy and with various shades and tastes. A heart of cream or chocolate, a note of liqueur or a cream filling, all irresistible flavors.
Arancini from Marche
The Dolcetto doc from Marche, typical of Ancona, that in the port city has conquered everyone, and that has nothing to do with thehomonymous Sicilian arancino, but takes its name from the aroma of the orange peel that delicately envelops it. The arancini are so good that one pulls the other so simple to make that you can really make a lot of them. An excellent alternative if you don't sympathize too much with orange? Try the "limoncini ", just replace the orange zest with lemon. A slightly more bitter but exquisite taste. Grandma's word.
Cicerchiata
The Marche they still surprise us. Here is another typical Carnival but also Easter dessert: Cicerchiata. Originally from Tracks, a beautiful town in the hinterland, it is here that he has planted his foundations by entering all the houses, the typical dessert that grandmothers and aunts prepare for their grandchildren. According to the real traditional recipe, cicerchiata was prepared with a dough based on brewer's yeast, made into cubes, cooked first in the oven and then, only later, fried to obtain the characteristic browning. Only at the end he came "honeyed ", that is, passed in a sauce based on sugar and honey. There cicerchiata takes its name from the "Cicerchia", one type of legume with smaller grains, precisely because of the similarity of the chickpeas to the individual grains that make up this mouth-watering dessert. There cicerchiata traditional is gold in color, perhaps decorated with beads or food glitter or dried fruit in strips, but often, for the sweet tooth, some cocoa powder the mixture of honey and sugar of the glaze.
Carnival chatter and lies
They call themselves in many ways, everyone recognizes them in their own way and according to their region of origin. Chatter, frappe, galani, rags or Carnival lies? And in what ways do you call them? Surely all more than nice names, but we focus on their flavor which is truly a real kiss from heaven. Fried or baked (that is, more or less caloric): it all depends on what relationship you have with diet and transgression, which in these festive times does nothing but lead us into temptation. They are really very simple because they consist only of a dough based on flour and eggs that is modeled in the shape of a thin strip with serrated edges and then fried in boiling oil or baked in the oven. Finally we use to sprinkle them with a coat of icing sugar, but sometimes also honey, melted chocolate or alchermes.
Sardinian Frijole
From the Island of Paradise, which is the Sardinia it's frijole sarde or "longhi frisgiori" to make the Sardinian carnival magical. Originating from the city of Sassari these delicious deep-fried, crunchy and sugar-coated treats have a spiral shape and can be easily made at home using various methods.
Neapolitan braces
Soft donuts, which melt in the mouth and which are prepared with one leavened dough, fried and covered with granulated sugar. A typical dessert of Neapolitan capital, where they can be found all year round, although the period in which they are most prepared is that of Carnival.
Palermo cassatelle
The cassatelle (cassatedì in Sicilian) are typical sweets of western Sicily: shaped ravioli stuffed with ricotta, chocolate and a pinch of cinnamon they are consumed mainly at Carnival but also at San Giuseppe and Easter. A thin pastry filled with e strictly fried. Cassatelle seems to have originated in XVIII century in Calatafimi and over the years they have gained the recognition of traditional Italian food product, for this reason today they are widespread throughout the peninsula but are mainly made in the area of Palermo and Trapani undergoing variations in the filling. In Palermo, chickpeas are used to make the filling, while ricotta is used in Trapani.
The peculiarity is also in the pastry to which the presence of Marsala gives a delicious and irresistible smell; while the cinnamon inside the filling it gives a bewitching scent and camouflages the presence of chickpeas in the filling making them unrecognizable. Those who eat them are unaware of how this dessert is made and would never be able to guess their presence in the filling. It is a real encounter in the dark, a “blind” taste, but for this reason much more captivating. A Carnival dessert certainly different from the usual one with which you will amaze all your guests, bringing them a little between the sweet Sicilian clutches.
Pancakes from the Dolomites
Apfelkiachl, an unpronounceable name typical Tyrolean, we prefer to call them in a more common and homely way such as pancakes. A snack, a carnival dessert stuffed with apples, typical of those who are at high altitudes these days and find warm comfort by eating them. Furthermore, for South Tyrolean farmers it is a real tradition as well as being a simple, succulent and breathtaking dish
But that's not all. In the Dolomites also another carnival cake has depopulated. The Struben, a good compromise for refreshing yourself inside the cabins after a long walk in the snow. A pancake, also this, typical of south Tyrol, precisely of Dobbiaco in Alta Val Pusteria. This recipe is typical of their culture, which they usually accompany it with blueberry jam and cream.
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