Chiacchiere Recipe

Sweet Fritters for Carnevale

Giallo Zafferano / Yellow Saffron 

*

Le frappe , or lies , or chiacchiere , are typical Italian sweets prepared usually during the carneval period , also called with many other regional names.

Their tradition goes back to that of frictilia , the fried desserts that in ancient Rome were prepared during the period of today’s Carneval. 

The base is a mixture of flour , butter , sugar , eggs and an alcoholic component, such as brandy , marsala , sambuca , vinsanto , brandy , grappa , or other distillate and liqueur . Subsequently the dough is cut into strips, sometimes manipulated then to form a knot (in some areas they take the name of bows ). ^[4] There are two possibilities for cooking:

1. the dough is fried;

2. the dough is baked.

Finally, sprinkle with powdered sugar or, according to some variations, they can also be covered with honey, chocolate and / or icing sugar , washed down with alchermes or served with dark chocolate or mascarpone whipped and sweetened.

*

The frappe are known by different names ^] in the various Italian regions:

• lies ( Piedmont , Liguria except Lunigiana );

• carafoi ( Ladin language areas )

• rags or crogetti (all the Valdarno from Arezzo to Montecatini Terme );

• chatter (some areas of Umbria , lower Lazio , Abruzzo Citeriore , Molise , Puglia , Basilicata , Campania , Calabria , Sicily , but also in Milan , in the area of the Apuan Alps and Lunigiana, in northern Emilia and in some areas of Sardinia );

• cioffe ( Abruzzo Ulterior );

• cróstoli , gróstoli or gròstoi or grustal ( Polesine , Veneto with the exception of the area between Venice , Padua and Verona , Trentino , Venezia Giulia , Alto Adige , Ferrara, some areas of Liguria );

• cróstui o cróstoli ( Friuli ) ;

• cunchielli ‘ (in some areas of Molise );

• fiocchetti ( Montefeltro , coastal Romagna );

• frappe ( Lazio from the area of Latina and Aprilia to Viterbo , to Rome , in the north of Ciociaria , in the Aquilano area , some areas of Umbria , some areas of the Marches and Emilia );

• galàni (area between Venice, Padua and Verona)

• galarane or saltasù ( Bergamo )

• gale or gali ( Vercelli , Lower Vercellese , province of Novara and Barenghese);

• gasse ( Montefeltro );

• gloves ( Alife , area of ​​the Matese );

• hróštelce o fláncati ^[5] ( Trieste and Gorizia , in Slovenian )

• intrigoni ( Reggio Emilia );

• lettuces ( province of Mantua , province of Brescia, in Latin dialect );

• maraviglias ( Sardinia in Sardinian language );

• merveilles ^[6] ( Valle d’Aosta , in French );

• sfrappe ( Marche );

• sfrappole ( Bologna ); ^[7]

• sossole (obsolete in Verona , supplanted by galàni );

• sprelle ( Piacenza );

• strufoli or melatelli (if with honey) ( Maremma toscana );

• fried pizzas ( internal Romagna );

• risòle ( Cuneo and southern Piedmont );

• rosoni or sfrappole ( Modena , Bologna , Romagna );

• and still rags , lasagne , pampuglie , manzole , garrulitas (in Sardinian).

*

https://youtu.be/AKnnDEm3zqE

*

Join Joanne and Frank on Facebook at

Everybody Loves Italian

and

Visit us on the web at dev.everybodylovesitalian.com