For recipe see Italy Revisited/"Fritters"

Skilled home cooks preferred to make the three-layered rose-shaped version of this fritter shown in this entry for the Easter holidays. That version was more closely linked with Easter, but those unable to make the complicated three-layered fritter opted for the pin-wheel design (See Rose d'Oriente, Version II). This fritter was also known as "Chiacchiere a forme di rose". The dough used to make this fritter was also used to make the traditional rectangular-shaped strips of dough called "chiacchiere" often associated with Carnival festivities in Italy. However, for Easter the dough had to be shaped as a rose..... Photo: Mary Melfi.

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