|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients For Caragnoli Dough
Directions o Beat eggs, sugar, oil and baking powder together.
Notes Tony Alfieri notes that in his home town of Santa Croce di Magliano what was known as a "caragnole" in Casacalenda and in some other parts of Molise was there known as a "scarulelle" (For the recipe see Italy Revisited/Fritters -- "Scarulelle."). In Santa Croce di Magliano the word, "caragnole," also referred to a fritter, but the shape of that fritter was very different from the "rose-shaped wheels" or "rosettes" that were made in Casacalenda. In Santa Corce di Magliano a "caragnole" looked a bit like a pretzel, but as the fritter was made by twisting the dough around a wooden stick, the end result was much more complicated than a pretzel. Possibly, this style of fritter was more similar to Calabria's "scaliddre" than they were to Casacalenda's "caragnole." In any case when those from Santa Croce di Magliano arrived in Canada in the late 1950s they soon learned that those from other areas of Molise referred to "scarulelle" as "caragnole" and so quite a few individuals adopted the use of the word (Those from Casacalenda out-numbered those from Santa Croce by a long shot, at least, in the Montreal area). Because Santa Croce's original "caragnole" were difficult to make, few second generation Italians from this town bothered to make them. Nowadays Molise's tourist brochure generally refer to the fritters made in this region as "caragnoli" and all the other names that were once used in the very small mountain villages are more or less forgotten.... The "caragnoli" shown in the photo attempt to capture the design of the fritters as they were done in Santa Croce di Magliano in the early 1950s. |