Chiacchiere di Carnevale Recipe (Italian Fried Pastries)
Updated May 15, 2025, Published Jan 23, 2023
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Chiacchiere di Carnevale Recipe (Italian Fried Pastries) – are slightly sweet and crispy Italian fried pastries made and eaten for carnival season in Italy. Scented with citrus and vanilla, these crunchy, airy, and light fritters are dusted with powdered sugar and are known to disappear from your serving platter in seconds! Follow this easy step-by-step photo guide to make the perfect chiacchiere.
Speaking of Italian Carnevale treats, you will love Zeppole Recipe (Easy Italian Donuts) and Bomboloni Recipe (Italian Donuts with Cream Filling).
Italian Carnival Pastries
Chiacchiere di Carnevale are the most delicious treat- you cannot stop with one! These light, airy, flat pieces of fried dough are covered in powdered sugar and make a sensational, sweet, and crunchy snack.
This is an original recipe from my cucina to yours! I know you will love them! Don’t say I didn’t warn you when you can’t stop eating them :).
Table of Contents
Simple Ingredients
There are only a few pantry staples for this easy Chiacchiere di Carnevale Recipe.
- Flour – Italian 00 flour is recommended, but all-purpose flour will also work.
- Butter – room temperature for best results
- Sugar – superfine or granulated sugar
- Large Eggs – room temperature is best for the dough to come together better.
- Baking soda
- Liqueur – most commonly used Italian liqueurs include- Marsala, Strega, Vin Santo, or Grappa. You can also use rum or brandy. The liquor makes the fritters more crispy.
- Orange zest – vary the citrus zest by using lemon zest.
- Sunflower Oil – or canola oil. Use a flavorless oil to fry the fritters (olive oil is not recommended).
- Powdered sugar – (icing sugar) for dusting
See the recipe card for quantities.
How to Make Chiacchiere di Carnevale
The process is similar to making sweet pasta dough.
Making the Dough
Place flour, sugar, baking soda, and salt in a large bowl and stir until thoroughly combined.
Add the butter and gently mix it into the flour using your hands. Make a well in the center of the flour for the liquids.
Mix the eggs, zest, vanilla, and liqueur in a small bowl.
Pour them into the well of the flour mixture and stir to combine using a fork, or wooden spoon.
The dough will look crumbly at first.
Once a rough dough forms, use your hands to knead it for 10 minutes until smooth and elastic.
Wrap it in plastic wrap and let it rest for 30 minutes on the counter.
Rolling the Dough
After the dough rests, cut the dough in half and then into four even pieces (wrap what you aren’t using in plastic wrap).
Sprinkle your work surface with flour (not too much). Flatten one piece of dough with a rolling pin enough to fit through the widest setting on your pasta machine.
Roll the dough through the widest setting.
Continue rolling, reducing the roller width after each roll until you reach the second to last setting (about 7-8 with a pasta roller that starts at 0), reaching paper-thin thickness.
If the dough gets too long- cut it in half and keep working with each piece until thin. Thin dough = crispy chiacchiere!
Cover the dough sheet to prevent it from drying, and roll the remaining dough pieces.
Using a knife, a fluted pastry cutter, or a ravioli roller, cut the dough into 2 inches-wide strips. Then cut a slit in the middle of each one making sure not to cut to the edges.
Optional shape: fold the outer pieces of dough through the slit (inside out) on each side. This creates twists on the sides and a bigger hole in the middle.
Place on a baking sheet and cover with a clean dish towel to keep them from drying.
Frying and Serving
Heat the oil in a broad and deep heavy-bottom-based pan. Fill the pan with about 2-3 inches of oil.
Drain them on paper towels on a flat cookie sheet.
The oil temperature should be 180-190C (350-375F). Test a small piece of dough, if it is ready, there will be lots of bubbles surrounding it, and it will turn golden within a few seconds.
Make sure to have the oil hot so the chiacchiere puff up quickly and don’t absorb too much oil.
Fry the chiacchiere in batches for a few seconds on each side until golden brown and bubbly.
Use kitchen tongs or a mesh spoon to turn them. They cook fast, so don’t overcrowd the pan.
Use kitchen tongs or a mesh spoon to turn them. They cook fast, so don’t overcrowd the pan.
Once cooled, dust with powdered sugar and serve!
How to Shape (two ways)
The small rectangles of the Chiaccherie that look like angel wings (almost like bow tie cookies) have two familiar shapes. The first and most traditional is the one you see in these photos- a long rectangle with one cut down the middle. The second is done by flipping the ends of the rectangles back through the long center cut to create twists on both sides.
Either is great! If this is your first time working with the dough, I suggest trying it in this most straightforward way.
Variations
- Flavor Options: instead of vanilla, you can use almond, rum, or orange extract.
- Dip them in Chocolate Spread or Melted Chocolate. This is not traditional, but a little chocolate on top sounds amazing.
Equipment
- Pasta Machine, you will need it for making homemade pasta anyway!
- Ravioli Cutter (fluted pastry wheel) comes in handy when making homemade ravioli!
- Wide Heavy Bottom Pan for frying
- Strainer Spoon
How to Store
The chiacchiere pastries will keep well for 5-7 days stored in an airtight container. Store in a cool, dry place.
Top tips
- Oil temperature. The oil should be between 350F-360F when you start frying. If the oil is not hot enough, the chiacchiere will absorb too much oil and feel and taste greasy. If the oil is too hot (burning/smoking), it’ll give an unpleasant burned oil flavor to the pastry.
- Rolling the thin dough: use a pasta machine if you have one (it’s certainly worth getting one). Rolling the dough makes it thin enough to get those airy bubbles.
- Careful not to burn the fried pastries– these Italian pastries fry fast (seconds!). Drop them in the hot oil and when they get puffy with bubbles, flip them over for a few seconds and remove them quickly from the oil.
- Let rest on paper towels – As soon as they come out of the oil, place them on kitchen towels to stay nice and crisp.
- Cover the dough in between rolling – wrap the dough you aren’t using in cling film (saran wrap) to keep it soft and pliable.
FAQ
Like France’s Mardi Gras, Carnevale is the final celebration before the restrictions of Lent begin on Ash Wednesday (in February). The celebration can last from a day to a month. People dress up in elaborate costumes, sing, dance, and enjoy delicious Italian food such as Chiacchiere di Carnevale Recipe.
These Italian pastries fry fast (seconds!). Drop them in the hot oil and when they get puffy with bubbles, flip them over for a few seconds and remove them quickly from the oil. The cooking time is fast, resulting in a light golden-colored fried dough.
You can eat them any time of the year! But, Chiacchiere (di Carnevale) is most commonly enjoyed during the carnival (around the same time as Mardi Gras, Fat Tuesday, and Ash Wednesday) season in Italy- typically February or early March. Carnevale is a unique and memorable time in Italy, with parties and street celebrations commencing a few weeks before lent.
You’ve probably seen photos of super colorful and elaborate costumes and masks. The streets are filled with parades, confetti, music, and, best of all…delicious Italian food and (mostly fried) sweet treats!
With all of the delicious indulgences enjoyed during this time, chiacchiere are one of the most popular desserts consumed in large quantities!
Chiacchiere pastries are made from a sweet dough that’s rolled paper-thin (using a pasta roller or pasta machine), then cut into rustic angel wings and deep-fried. We dust them in powdered sugar before serving, and they remain crunchy, crispy, sweet, and delectable!
Chiacchiere, pronounced as [kjakˈkjɛːre], is the name I know them. In different regions of Italy they have different names. For example, in Lombardia, crostoli in Veneto, frappe in Central Italy, and bugie in Liguria & Piemonte. More common names for this treat are:
CHIACCHIERE (Italian means chit chat, gossip, chatter, or gossip)
CROSTOLI (crunch or crunchy)
BUGIE (meaning lies)
CENCI (Tuscan word for rags)
They all refer to these thin strips of Italian fried dough.
Another popular dessert for carnival is Authentic Sicilian Cannoli Recipe. You will also love Baked Zeppole Di San Giuseppe Recipe (Italian), Easy Italian Crostata Recipe (Jam filled Tart) and Italian Butter Cookies, and Italian Ricotta Pie Recipe (Easter).
More Italian Recipes
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Chiacchiere di Carnevale Recipe (Italian Fried Pastries)
Ingredients
- 2 ½ cups Italian 00 flour , or all-purpose flour
- 3 tablespoons superfine sugar , or granulated sugar
- 1 teaspoon baking soda
- Zest of 1 orange or lemon zest
- 3 tablespoons butter , softened
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons Italian liqueur such as Marsala, Tuaca, Strega, Grappa, or Vin Santo (you can also use rum, or brandy)
- ½ teaspoon fine salt
- 1-2 tablespoons powdered sugar for dusting, icing sugar UK
- Sunflower oil for frying
Instructions
Dough
- Place flour, sugar, baking soda, and salt in a large bowl and stir until thoroughly combined. Add the butter and gently mix it into the flour using your hands. Make a well in the center of the flour for the liquids.
- In a small bowl, mix the eggs, zest, vanilla, and liqueur. Pour them into the well of the flour mixture and stir to combine using a fork or wooden spoon. The dough will be crumbly at first.
- Once a rough dough forms, use your hands to knead it for 10 minutes until smooth and elastic. Wrap it in plastic wrap and leave it to rest for 30 minutes.
Pasta Machine Rolling Dough
- After the dough rests, cut the dough into four even pieces (wrap what you aren’t using in plastic wrap). Sprinkle your work surface with flour (not too much). Flatten one piece of dough with a rolling pin enough to fit through the widest setting on your pasta machine. Roll the dough through the widest setting.
- Continue rolling, reducing the roller width after each roll until you reach the second to last setting (about 7-8 with a pasta roller that starts at 0), reaching paper-thin thickness. If the dough gets too long- cut it in half and keep working with each piece until thin. Thin dough = crispy chiacchiere!
- Cover the dough sheet to prevent it from drying, and roll the remaining dough pieces.
- Using a knife, a fluted pastry cutter, or a ravioli roller, cut the dough into 2 inches-wide strips. Then cut a slit in the middle of each one making sure not to cut to the edges. Optional shape: fold the outer pieces of dough through the slit (inside out) on each side. This creates twists on the sides and a bigger hole in the middle.
- Place on a baking sheet and cover with a clean dish towel to keep them from drying.
Frying
- Heat the oil in a broad and deep heavy-bottom-based pan. Fill the pan with about 2-3 inches of oil.The oil temperature should be 180-190C (350-375F). Test a small piece of dough, if it is ready, there will be lots of bubbles surrounding it, and it will turn golden within a few seconds.
- Fry the chiacchiere in batches for a few seconds on each side until golden brown and bubbly. Use kitchen tongs or a mesh spoon to turn them. They cook fast, so don’t overcrowd the pan. Drain them on paper towels on a flat cookie sheet.
Serving the Chiarcchiere
- Once cooled, dust with powdered sugar and serve!
Notes
Equipment for Making Chiacchiere
- Pasta Machine, you will need it for making homemade pasta anyway!
- Ravioli Cutter (fluted pastry wheel) comes in handy when making homemade ravioli!
Top tips
- Oil temperature. The oil should be between 350F-360F when you start frying. If the oil is not hot enough, the chiacchiere will absorb too much oil and feel and taste greasy. If the oil is too hot (burning/smoking), it’ll give an unpleasant burned oil flavor to the pastry.
- Rolling the thin dough: use a pasta machine if you have one (it’s certainly worth getting one). Rolling the dough makes it thin enough to get those airy bubbles.
- Careful not to burn the fried pastries– these Italian pastries fry fast (seconds!). Drop them in the hot oil and when they get puffy with bubbles, flip them over for a few seconds and remove them quickly from the oil.
- Let rest on paper towels – As soon as they come out of the oil, place them on kitchen towels to stay nice and crisp.
- Cover the dough between rolling – wrap the dough you aren’t using in cling film (saran wrap) to keep it soft and pliable.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering if I can make these in an air fryer ?
I haven’t tried, but I am sure you can!
Light, airy, and crispy!
If it is a little dry you can add a little bit of water until it is the right consistency. It is important to let the dough rest, covered, and let the gluten relax so the dough becomes elastic.
Elena, light tasty delicious. We eat as I was frying them ๐๐ no left over.
They are the best!
The perfect crunch and a hint of orange flavor. Delicious!!