Traditional Italian Carnival Delights Chiacchiere

Chiacchiere di Carnevale, also known as “Carnival Chatter,” is a delightful Italian tradition during the Carnival season, crispy fried pastries made from a simple dough of flour, eggs, butter, and a hint of liqueur, typically Marsala wine or grappa. The dough is thinly rolled, cut into strips or rectangles, and deep-fried until golden and crispy.
Once fried, Chiacchiere are generously dusted with powdered sugar, giving them a sweet and delicate finish. The name “Chiacchiere,” meaning “chatter” or “gossip” in Italian, is derived from the noise these pastries make while cooking – a delightful, crispy chatter.
This delightful treat is famous throughout Italy during the Carnival season, which typically precedes the Lenten period. Carnival’s festive and indulgent nature makes Chiacchiere a symbol of the celebrations, and families often have their cherished recipes passed down through generations.
Your family’s original Chiacchiere recipe likely carries a unique touch and a special connection to your heritage. Sharing these delicious treats with loved ones during Carnival is a beautiful tradition, creating sweet memories beyond the delectable taste of the pastries.

Chiacchiere di Carnevale Recipe:


  • 300g Flour

  • 75g Melted butter

  • Pinch of salt

  • 50g Sugar

  • 60ml White Wine (a glass)

  • 2 Eggs

  • Powdered sugar (for dusting)

  • Frying oil


Combine the flour, melted butter, a pinch of salt, and sugar in a large mixing bowl.

Add the white wine to the mixture gradually, stirring continuously.

Incorporate the eggs into the mixture one at a time, ensuring each is well combined before adding the next.

Knead the dough until it becomes smooth and elastic. If needed, add additional flour to prevent sticking.

Cover the dough and let it rest for about 30 minutes to allow it to relax.

Roll out the dough on a floured surface until it’s skinny. You can use a rolling pin for this.

Cut the dough into strips or rectangles, as desired.


  • Heat the frying oil in a deep pan or fryer.

  • Fry the strips of dough until they turn golden brown and crispy. Do not overcrowd the pan to ensure even frying.

  • Once fried, transfer the Chiacchiere to a paper towel-lined plate to absorb excess oil.

  • Allow the pastries to cool slightly before generously dusting them with powdered sugar.

  • Serve and enjoy these delicious Carnival treats!

Buon appetito!







Svetlana Hristova

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