The Carnival is not only a celebration of masks, confetti and parades in the square, but also a time when the italian culinary traditions are expressed in all their richness and variety. Throughout Italy, in the period leading up to Lent, each region brings sweet and savory dishes to the table that tell stories of conviviality, celebration and gastronomic culture.

A gastronomic tradition that unites all of Italy

Carnival cuisine is a triumph of aromas and flavors: the festive spirit of the festival is also reflected in the food, with traditional dishes being passed down from generation to generation. The preparation and sharing of these dishes is an integral part of the celebration, ideal for bringing families and friends together around the table.

Some of the most famous recipes include. the chatter, also known as cenci, frappe or bugie depending on the region. These are strips of very thin dough, fried and dusted with powdered sugar, which become crispy and irresistible.

Fried desserts and regional delicacies

In addition to chiacchiere, Italian Carnival offers numerous specialties:

• Castagnole: small balls of dough fried, golden and often scented with a dash of liqueur or citrus, soft inside and irresistible in their sweet flavor.
• Venetian fritole: typical Venetian traditional carnival cake, prepared with raisins and lemon peel and served generously sprinkled with sugar.
• Carnival Krapfen: similar to classic bomboloni, are soft fried pastries filled with cream or jam, popular especially in northern Italy.
• Tortelli di Carnevale alla Milanese: filled cakes with a creamy heart, fried and served with powdered sugar.

But Carnival cooking does not stop at sweets: in many regions, savory dishes are also prepared such as lasagna rich in ingredients, dumplings and pies, making the Carnival table a complete experience.

Tortelli di Carnevale alla Milanese

Ingredients

For about 25 tortelli:

• 250 ml of water
• 100 g butter
• 150 g of 00 flour
• 4 eggs
• 1 pinch of salt
• Grated lemon peel
• Seed oil for frying
• Icing sugar

Preparation

Bring water, butter, salt and lemon zest to a boil. Remove from heat and add flour all at once, stirring vigorously. Put back on the heat until the mixture pulls away from the sides. Let cool and add the eggs one at a time. Use two spoons to form balls and fry them in hot oil until puffy and golden brown. Drain and dust with powdered sugar.

Venetian fritole

Ingredients

• 300 g of 00 flour
• 50 g of sugar
• 25 g of fresh brewer's yeast
• 200 ml of lukewarm milk
• 2 eggs
• 50 g of soaked raisins
• Grated lemon peel
• 1 pinch of salt
• Seed oil for frying
• Caster sugar or powdered sugar

Preparation

Dissolve yeast in warm milk. Combine flour, sugar, eggs, lemon zest, salt and raisins. Add milk with yeast and mix until a soft dough forms. Let rise covered for about 2 hours. Fry by spoonfuls in hot oil until golden brown. Drain and sprinkle generously with sugar.

Carnival Krapfen

Ingredients

• 500 g of 00 flour
• 80 g of sugar
• 2 eggs
• 60 g of butter
• 25 g of fresh brewer's yeast
• 250 ml of milk
• Lemon peel
• 1 pinch of salt
• Custard or jam
• Seed oil for frying
• Icing sugar

Preparation

Dissolve yeast in warm milk. Mix with flour, sugar, eggs, soft butter, lemon zest and salt until smooth. Let rise 2 hours. Roll out the dough, cut out disks and let them rest another 30 minutes. Fry them in hot oil until golden brown, fill with cream or jam and dust with powdered sugar.

Local dishes and festivals

Each region, city and town has its own specialties: from the savory migliaccio in Campania to the focaccia di Carnevale in Puglia, from the Neapolitan graffe to the Sicilian pignolate. These dishes are not only delights for the palate, but also symbols of Italy's different regional cultures.

In conclusion, Carnival is not only a visual and joyous celebration, but also a feast of the senses: an invitation to savor and celebrate the culinary traditions that make Italian gastronomic culture unique.