Chiacchiere Sweet Fritters for Carnevale
Chiacchiere Recipe
Sweet Fritters for Carnevale
Giallo Zafferano / Yellow Saffron
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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:
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the dough is fried;
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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.
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The frappe are known by different names ] in the various Italian regions:
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lies ( Piedmont , Liguria except Lunigiana );
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carafoi ( Ladin language areas )
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rags or crogetti (all the Valdarno from Arezzo to Montecatini Terme );
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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 );
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cioffe ( Abruzzo Ulterior );
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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 );
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cróstui o cróstoli ( Friuli ) ;
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cunchielli ‘ (in some areas of Molise );
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fiocchetti ( Montefeltro , coastal Romagna );
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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 );
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galàni (area between Venice, Padua and Verona)
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galarane or saltasù ( Bergamo )
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gale or gali ( Vercelli , Lower Vercellese , province of Novara and Barenghese);
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gasse ( Montefeltro );
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gloves ( Alife , area of the Matese );
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hróštelce o fláncati [5] ( Trieste and Gorizia , in Slovenian )
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intrigoni ( Reggio Emilia );
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lettuces ( province of Mantua , province of Brescia, in Latin dialect );
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maraviglias ( Sardinia in Sardinian language );
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merveilles [6] ( Valle d’Aosta , in French );
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sfrappe ( Marche );
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sfrappole ( Bologna ); [7]
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sossole (obsolete in Verona , supplanted by galàni );
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sprelle ( Piacenza );
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strufoli or melatelli (if with honey) ( Maremma toscana );
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fried pizzas ( internal Romagna );
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risòle ( Cuneo and southern Piedmont );
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rosoni or sfrappole ( Modena , Bologna , Romagna );
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and still rags , lasagne , pampuglie , manzole , garrulitas (in Sardinian).
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