description Chiacchiere Overview
Chiacchiere are thin pieces of sweet dough that are cut into strips or shapes, fried until crisp, and usually dusted with powdered sugar. They are prepared throughout Italy for Carnival and are known by numerous regional names, including frappe, bugie, crostoli, cenci, and galani. Their bubbled, brittle texture distinguishes them from softer fried pastries, and they are commonly made at home or sold by bakeries during the pre-Lenten season.
insights Ranking position
Chiacchiere ranks #88 of 126 in the Pastry ranking, behind Puits d'Amour, ahead of Şekerpare.
help Chiacchiere FAQ
What are the regional names for Chiacchiere in Italy?
Chiacchiere are known by numerous regional names across Italy depending on the area. They are commonly called frappe in Rome, bugie in Genoa, crostoli in the Veneto region, and cenci or galani in Tuscany.
When are Chiacchiere traditionally eaten in Italy?
These thin, fried strips of sweet dough are strictly associated with the Carnival season leading up to Lent. They are a staple dessert at Italian Carnevale celebrations, which occur in the weeks right before Ash Wednesday.
How are Chiacchiere prepared and cooked?
The sweet dough is rolled out very thin, cut into strips or twisted shapes, and then deep-fried in oil or lard until crisp. Once removed from the oil and drained, they are traditionally dusted heavily with powdered sugar.
What ingredients go into traditional Chiacchiere dough?
The simple dough is typically made from flour, eggs, sugar, and butter, and is often flavored with a splash of white wine or grappa. The addition of alcohol helps the dough puff up and become incredibly crisp during the frying process.
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