The match, a Carnival, they won it. Among the various Carnival desserts of which our gastronomy is very rich, in the last years the title of gluttony more amatcertainly belongs to Chatter. Or to lies, galani and frappe. Many names to indicate a only sweet carnival. With various differences depending on the regions.

The frictilia and the Saturnali

The Chatter (in a broad sense) derive from a Roman sweet, i frictilia, which traditionally were prepared right in February to celebrate the Saturnalia. Thanks to the extreme simplicity of their preparation, during the festivities large quantities of this cake were distributed to the crowd and no one remained dry-mouthed. It is a simple dessert, nothing but strips of dough prepared with flour, butter, sugar, vanillin, eggs and a drop of liquor (sometimes absent), grappa for example, fried and sprinkled with granulated or icing sugar. And sometimes baked in the oven.

Lombardy, Piedmont and Veneto

But are there differences between rumors, lies, galani, rags and frappe? More than differences, it is appropriate to talk about shades. The term "Chatter"Is widespread in Lombardy It is in the Southern Italy, while "lies" it's more piedmontese: the lies are generally smaller, shaped like a rhombus, and they also exist in the stuffed variant with jam or chocolate. in Venetian galani and Veronese, in general, often used instead of grappa White wine or the rosolio, and the use of granulated sugar prevails by far over those who choose the veil. However, in the rest of Veneto as well as in Friuli, we prefer to talk about "crostoli" and the grappa you can hear it, with it lard which often appears among the ingredients of the dough but also as a fat for frying.

Anice in Bologna, alchemers in Perugia

TO Bologna the sfrappole like liqueur, they prefer the one toanise or the rum, in addition to frying in the lard typically Emilia. in Tuscan rags the Holy wine, while the frappe umbre they have a more twisted shape and are often recognized by the red alchemers with which they are seasoned together with honey. But both ingredients, in Rome, disappear.

Where will you use a pebble and anisette?

All to taste also the cioffe abruzzesi and molisane, enriched by lemon peel and Marsala or white wine. To the South, as liquors can appear as much the limoncello how much cognac. But moving in the forest of Italian gastronomy is not easy, and regional aggregates do not always help. In Piedmont, for example, lies will prevail, but a Vercelli we talk mysteriously about "gale", With rum or brandy like liqueur and lemon peels and extra virgin olive oil in the dough. THE'Alexandrian, then, is the kingdom of "gasse". TO Mantova the chatter (in the broadest sense) is called "lettuces", With Marsala and lemon and they are smaller; as well as the intrigoni of Reggio Emilia, with peel of lemon, orange, pebble or anisette. What to say, then gods rhinos of Rimini, where does the liquor usually not appear? And of the maraviglias sarde? In the latter, among the spirits, fall the legendary acquavite filu 'e ferru and the vernaccia, with the lard in the dough and the olive oil used for frying. It's a seasoning with honey and grated lemon peel. But we are sure that in Italy they exist other names and other variants, so we can only appeal to your collaboration to complete the list!