These crunchy fried pastry ribbons, mostly known as Chiacchiere di Carnevale, have a hint of orange zest and sweet wine and are covered with a thin layer of powdered sugar. They are a traditional treat around Carnival time in Italy. Every family has its recipe but they are all equally delicious.
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Cenci or Chiacchiere, come to life during the Carnival season, from a tradition that spans across various regions of Italy and Europe. Known by different names such as Frappe, Bugie, or Galani, depending on the region, these delicacies hold a special place in Italian culinary culture.
Light and crispy, Cenci are made from a simple sweet dough that is rolled thin, cut into strips or shapes, and then fried to golden perfection. You can roll them as thin as you like. My mom, for example, likes them very very thin, so thin that they melt in your mouth. I like them a little thicker, with more bite. Once fried, they are often dusted with powdered sugar, adding a touch of sweetness.
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The history of Cenci
Cenci is the name we use only in Tuscany, to call these delicious fried pastry. But these pastries are all around Italy and every region has a different name for them. There are more than 40 different variations of names for this pastry, in Italy alone.
The most used names in Italy are Chiacchiere, Frappe, Bugie, Crostoli and Cenci. But there are many more names and all so different from each other, as you can see in this map, although the recipe is more or less the same.
The origin of this fried pastry comes from ancient Rome. Around Carnival time they used to fry pastry dough in fat and called them frictilia.
When ancient Rome expanded their Empire in Europe, they also brought this traditional treat with them, and it is still nowadays a tradition in many Countries. They call them Marveilles or Bugnes in France, Räderkuchen in Germany, Croustouille in Belgium, Orejas in Spain, Chrusty or Favorki in Poland, Klenäter in Sweden and so on.
Another name with which these pastries are commonly known is Angel Wings, and in some parts of the United States are also a tradition around Carnival time.
🧾 Ingredients
- All-Purpose Flour: The base of the dough, provides structure and helps to create a crispy texture once fried.
- Sugar: Adds sweetness to the dough, balancing the flavors. It's best to use very fine white sugar.
- Eggs: Bind the ingredients together and contribute to the richness of the dough.
- Butter: Adds moisture and richness, helping to create a tender texture in the Chiacchiere.
- Vino Santo: Often used in traditional recipes, this Tuscan sweet wine imparts a unique flavor and aids in the lightness of the pastry. You can substitute it with Marsala, Sherry, Passito, or Tawny Port.
- Orange Zest: Adds a citrusy aroma and a subtle fruity flavor, enhancing the overall taste. Alternatively, you can use lemon zest.
- Oil for Frying: Typically a neutral oil with a high smoke point, such as vegetable or sunflower oil, is used for frying the Chiacchiere to a golden crisp.
See the recipe card for quantities.
🧾 Instructions
Start by combining the flour, sugar, orange zest, and a pinch of salt in a large bowl. Incorporate the melted butter at room temperature and the beaten eggs into the mixture. Gradually blend everything together, and then progressively add the wine while kneading. If you find the dough too moist and sticky, incorporate a bit more flour. Continue to knead by hand until you achieve a soft, slightly sticky, and even dough. Wrap this dough in plastic wrap and let it sit for about 30 minutes to rest.
Afterward, place the dough on a floured surface and knead briefly for a few minutes. Split it into four portions and flatten each one using a rolling pin or a pasta machine. Aim for a thin sheet of dough (for reference, I set my pasta machine to number 2).
Next, slice the dough into ribbons measuring approximately 2x5 inches (5x13 cm) and make one or two slits in the center of each ribbon. Heat peanut oil in a large frying pan on medium heat to 375°F/190°C. If you don't have a thermometer, you can check the oil's readiness by dropping a small piece of dough into it; if it begins frying instantly, the oil is hot enough.
Fry two or three Chiacchiere at a time, avoiding overcrowding as this can lower the oil's temperature. Fry each side for a couple of minutes until they turn golden brown, then transfer them onto a plate lined with kitchen paper to soak up any excess oil.
Stack the fried Chiacchiere with paper towels between each layer to absorb extra oil. Once cooled, transfer them to a serving dish, sprinkling each layer with icing sugar to coat them evenly.
🔪 Equipment
To successfully prepare Chiacchiere, a delightful Italian Carnival pastry, you will require a range of kitchen tools and equipment. These are essential for ensuring the process is smooth and the end result is as delightful as intended. Here's a rundown of the necessary equipment:
- Rolling Pin or Pasta Machine: These are crucial for rolling out the dough to the desired thinness. A pasta machine can be particularly helpful for achieving uniformly thin sheets.
- Knife or Pastry Cutter: Required for cutting the dough into ribbons and making slits in the center of each piece.
- Frying Pan or Deep Fryer: A large frying pan or a deep fryer is necessary for frying the Chiacchiere. It should be able to hold a significant amount of oil and maintain a consistent temperature.
- Cooking Thermometer: Helpful for monitoring the oil temperature, especially if you don't have an automatic temperature control on your fryer.
- Slotted Spoon or Tongs: Essential for safely placing the dough into the hot oil and removing it once it's fried to a golden brown.
❄️ Storage
Once you have savored the delightful crispness of freshly made Chiacchiere or Cenci, properly storing any leftovers is key to preserving their texture and flavor. Ideally, Chiacchiere should be kept in an airtight container at room temperature. This method helps maintain their crispiness and prevents them from becoming stale.
It's important to ensure the Cenci are completely cool before storing them, as any residual heat can cause condensation inside the container, leading to a soggy texture. Avoid refrigerating as the moisture in the fridge can soften them. In the right conditions, Cenci can last up to a week, although they are best enjoyed within a few days of frying for optimal taste. Remember, these pastries are delicate, so handle them gently when transferring them to and from the storage container to maintain their shape and crispness.
💭 Recipe FAQs
Yes, you can substitute the Vin Santo in Cenci with another sweet wine like Marsala, Sherry, Passito, or Tawny Port. Or you can substitute it with a non-alcoholic alternative. A common substitute is a mixture of lemon or orange juice with a splash of vinegar, which can mimic the acidity and flavor profile of the liquor. Another option is to use non-alcoholic white wine or a flavored syrup. Keep in mind that the substitute may slightly alter the final flavor and texture of the pastry.
The dough for Chiacchiere should be rolled very thin, ideally about the thickness of a dime or even thinner. This thinness is crucial for achieving the characteristic light, crisp texture once fried. If you're using a pasta machine, a setting of 1 or 2 would generally be appropriate. If rolling by hand, aim for a nearly translucent dough.
While frying is the traditional method, you can bake Chiacchiere as a healthier alternative. To bake, preheat your oven to around 375°F (190°C) and place the prepared Chiacchiere on a baking sheet lined with parchment paper. Bake them until they are lightly golden, which usually takes about 10-15 minutes. Keep in mind that baked Chiacchiere will have a slightly different texture; they'll be more crisp and less flaky compared to the fried version.
If you don't have a thermometer, you can test the oil temperature by dropping a small piece of dough into it. If the dough sizzles and rises to the surface immediately without burning, the oil is at the right temperature (around 375°F or 190°C). If the dough browns too quickly, the oil is too hot; if it takes a long time to rise to the surface, the oil is not hot enough.
Yes, you can use gluten-free flour to make Chiacchiere, although the texture might be slightly different from the traditional version. Gluten-free flours often require a binding agent, like xanthan gum, to replicate the elasticity and texture of gluten. You might need to experiment with the flour blend and proportions to achieve the desired consistency.
⭐ Top Tip
Note: I used Vin Santo in my recipe, which is a traditional sweet wine from Tuscany. But you can use any other sweet wine or liquor you have available such as Brandy, Grappa, Marsala or Sambuca. If you want to make them alcohol-free, simply replace with water.
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📖 RECIPE
Ingredients
Method
- In a large bowl, mix together the flour with sugar, orange zest and a pinch of salt. Add the room temperature melted butter and the whisked eggs.
- Mix everything together, then slowly add the liquor, continuing the kneading. If the dough is already wet and sticky, add less liquor than stated in the recipe, or add a little more flour. Knead with your hands until you get a soft and uniform dough, lightly sticky.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
- Transfer the dough on a floured board and knead again for a couple of minutes, then divide it in 4 and flatten it with a rolling pin or a pasta machine. Roll the dough until you get a thin sheet (I used number 2 in the pasta machine).
- Cut the dough into ribbons 2x5 inches (5x13 cm) and cut a slit or 2 in the center.
- In a large pan, bring the peanut oil to temperature 375°F/190°C. If you don't have a thermometer, you can test by tossing a tiny piece of dough, if it starts frying immediately it's ready.
- Then add 2 or 3 Cenci at a time (don't crowd them or the temperature will go down).
- Fry for a couple of minutes on each side, until golden brown. Then transfer to a plate covered with kitchen paper to absorb the excess oil.
- Adjust the heat accordingly if the Cenci brown too quickly or if they take too much time to brown, trying to keep the oil temperature constant.
- Add a sheet of kitchen paper on every layer, to absorb the excess oil. Let the Cenci cool down, then transfer them to a serving bowl, sprinkling powdered sugar on every layer to uniformly coat them.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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