Ingredients
Desserts Made for Carnival Festivities by Region
BASILICATA
o Cannaricali, fried rolled dough dipped in honey generally made for the Christmas holidays, but in some areas also made for Carnival [For recipe see "Fritters"]
CALABRIA
o Cannaricali, fried rolled dough dipped in honey generally made for the Christmas holidays, but in some areas also made for Carnival [For recipe see "Fritters"]
CAMPANIA
o Cannaricali, fried rolled dough dipped in honey generally made for the Christmas holiday, but in some areas also made for Carnival [For recipe see "Fritters"]
o Struffoli, fried balls of dough dipped in honey [For recipe see "Fritters"]
o Zeppole, fried balls of dough, made in most areas for the Feast Day of Saint Joseph, though in some areas of Campania they are also made for Carnival festivities; the modern-day version of "zeppole" is more of a pastry than a fritter [For various recipes see "Fritters" and "Pastries"]
EMILIA ROMAGNA
o Frappe, fried strips of pastry dough [For recipe see "Fritters"]
o Lattughe, (English translation: lettuces), fritters
o Sfrappole, fried pastry strips
FRIULI-VENEZIA GIULIA
o Crostoli [also spelled, grostoli]," fried balls of dough, sometimes made with yeast, and sometimes made with baking powder [For recipes see "Fritters"]
o Castagnole, [known as "tortelli" in other parts of Italy]" fried balls of dough
LAZIO
o Castagnole, fried balls of dough prepared with ricotta
o Cicerchiata, fried balls of dough, sometimes flavored with candied fruit, almonds and honey
LIGURIA
o Bugie, fried strips of pastry dough [For recipe see "Fritters"]
LOMBARDY
o Chiacchiere, rectangular pieces of fried dough (English translation, "chats or gossips") -- in other parts of Italy they are called "frappe" (English translation, "fringes") and in other parts like in Tuscany they are called "cenci" (English translation: rags). Also known as "bugie," "sfrappole," "crostoli" and "lattughe."
[For various recipes see "Fritters"]
MARCHE
o Castagnole [known as Tortelli in other parts of Italy]," fried balls of dough
o Sflappe, fried strips of dough
o Frappe, fried strips of dough [For recipe see "Fritters"]
MOLISE
o Caragnoli, fried bow-shaped and/or rose-shaped pastry strips; in most poorer households they were done only for the Christmas and New Year's festivities, but in households with more funds available they were also done on other holidays, including Carnival [For various recipes see "Fritters"]
o Cauciuni, fried dough stuffed with sweetened chickpeas {For recipe see "Fritters"]
o Screppelle (sometimes spelled scripelle or scrapelle), long strips of fried yeast dough, sweetened with regular table sugar -- done generally for the Christmas festivities, but in better off households they were also made for Carnival [For recipe see "Fritters"]
PARMA
o Chiacchiere di Suora, (English translation: "Nun's gossip") fritters
PIEDMONT
o Bugie, (English translation: "Lies") fritters [For recipe see "Fritters"]
TUSCANY
o Cenci, (English translation: "rags and tatters"), sweet fritters
o Schiacciata all Fiorentina, orange-flavored cake, often presented in the shape of a lily, the symbol of Florence
SARDINIA
o Brugnolus, fried balls of dough similar to "Chiacchiere"
o Zeppole, fritters [For various recipes see "Fritters" and "Pastries"]
SICILY
o Cannoli, fried pastry shells filled with sweet ricotta or custard [For recipe see "Pastries"]
o Chiacchieri, bow-shaped fritters
UMBRIA
o Frappe, fritters [For a recipe see "Fritters"]
VENETO
o Crostoli, fried pastry strips [For recipe see "Fritters"]
o Frittelle or Fritole alla Veneziana, (also spelled "frittole or frittole"), the words, fritelle and/or fritole generally refer to any kind of fritter, though sometimes they refer to a specific kind of fritter that is a fried yeast dough shaped like a donut and/or fried strips of dough [For recipe see "Fritters"]
o Galani, fritters [some sources describe it as a fried pastry strips, other sources describe it as a donut-like pastry]
Directions
Notes
The list was compiled from various sources but is obviously still incomplete. Additions and/or corrections are welcomed....Image ID: The New York Public Library, Digital Gallery #1619148. |
