Discover the magic of Italian Chiacchiere, a traditional crispy dessert that lights up every Carnival celebration. With their golden, airy texture and a delicate dusting of powdered sugar, these fried pastries are irresistible. Whether you’re preparing them for a festive occasion or just craving a sweet indulgence, Chiacchiere are the perfect choice to bring a touch of Italy to your table.
What Are Chiacchiere?
Chiacchiere, also known as “Angel Wings” in some regions, are thin strips of dough that are deep-fried until golden and crisp. Their name, which translates to “chatter,” reflects the joyful conversations often shared while enjoying them.
Inspiring Quote
“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet Van Horne
Recipe Description
Chiacchiere are a beloved Italian dessert with roots tracing back to ancient Rome. Originally called “frictilia,” they were prepared during Saturnalia, a festival that inspired modern Carnival celebrations. Over centuries, this recipe evolved, with regional variations adding unique touches. In Lombardy, they’re called “Lattughe,” while in Tuscany, they’re known as “Cenci.” Despite these differences, the essence remains the same: a light, crispy treat that melts in your mouth. The dough is simple yet versatile, made with flour, eggs, sugar, and butter. A splash of grappa or Marsala wine adds depth to the flavor while ensuring the dough fries to perfection. These pastries are traditionally served during Carnival but have become a year-round favorite for their delightful crunch and sweetness.
Ingredients
What You’ll Need:
- 250g all-purpose flour
- 50g granulated sugar
- 2 large eggs
- 30g unsalted butter (softened)
- 2 tbsp grappa or Marsala wine
- A pinch of salt
- Powdered sugar for dusting
- Vegetable oil for frying
Procedure
- Prepare the Dough:
Begin by sifting the all-purpose flour into a large mixing bowl to ensure a smooth and lump-free dough. Add the granulated sugar and a pinch of salt, mixing these dry ingredients together. Create a well in the center of the mixture and crack in the eggs. Add the softened butter and pour in the grappa or Marsala wine. Using a fork or your hands, gradually incorporate the dry ingredients into the wet ones, starting from the center and working outward. Once the dough starts coming together, transfer it to a clean, floured surface. Knead the dough with your hands for about 8–10 minutes until it becomes smooth, elastic, and slightly shiny. If the dough feels too sticky, sprinkle in a small amount of flour, but avoid over-flouring as this can make the Chiacchiere tough instead of light and crispy. Wrap the dough in plastic wrap to prevent it from drying out and let it rest at room temperature for at least 30 minutes. Resting allows the gluten to relax, making it easier to roll out later. - Roll Out the Dough:
Once rested, divide the dough into 3–4 smaller portions to make it easier to work with. Keep the portions you’re not immediately using covered with plastic wrap or a clean kitchen towel to prevent them from drying out. On a lightly floured surface or using a pasta machine, roll out one portion of dough at a time. If rolling by hand, use a rolling pin to flatten the dough as thinly as possible—aim for about 1–2 mm in thickness. The thinner you roll the dough, the crispier your Chiacchiere will be when fried. If using a pasta machine, start with the widest setting and gradually work your way down to thinner settings (usually #5 or #6 on most machines). Lightly dust each sheet of dough with flour as needed to prevent sticking. - Shape the Pastries:
Lay out each rolled sheet of dough on a lightly floured surface. Using a pastry cutter or sharp knife, cut the dough into rectangular strips approximately 10 cm (4 inches) long and 3 cm (1 inch) wide. For an authentic look, make two small parallel slits in the center of each strip without cutting all the way through—this creates their signature shape and helps them fry evenly. For added flair, you can twist some strips through one of their slits to create a decorative knot-like shape. Be creative with your designs while keeping them uniform in size for even frying. - Heat the Oil:
Pour vegetable oil into a deep pan or pot until it reaches about 5 cm (2 inches) deep—this ensures enough oil for proper frying. Heat the oil over medium heat until it reaches 170°C (340°F). Use a kitchen thermometer to monitor and maintain this temperature throughout frying; too hot and they’ll burn, too cool and they’ll absorb excess oil. To test if the oil is ready without a thermometer, drop a small piece of dough into it—it should sizzle immediately and rise to the surface within seconds. - Fry to Perfection:
Carefully place 3–4 strips of dough into the hot oil at a time, depending on your pan’s size—avoid overcrowding as this lowers the oil temperature and affects crispness. Fry each piece for about 30–60 seconds per side or until golden brown. Use tongs or a slotted spoon to flip them halfway through cooking. Once fried, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat this process with all remaining strips of dough, ensuring that you maintain consistent oil temperature between batches. - Cool and Dust:
Allow your fried Chiacchiere to cool completely on paper towels before dusting them generously with powdered sugar using a fine-mesh sieve or sifter. The powdered sugar not only adds sweetness but also enhances their visual appeal. - Serve and Enjoy:
Arrange your Chiacchiere on a serving platter and enjoy them fresh! These crispy delights are best served on the day they’re made but can be stored in an airtight container for up to three days if needed. - Additional Tips for Success
- If you’re preparing Chiacchiere ahead of time for an event, avoid dusting them with powdered sugar until just before serving to keep them looking fresh.
- For those who prefer baked Chiacchiere: Preheat your oven to 180°C (350°F). Arrange your prepared strips on parchment-lined baking trays and bake for 8–10 minutes or until lightly golden.
Chiacchiere are more than just a dessert—they’re a celebration of Italian tradition and joy. Perfectly crispy and lightly sweetened, they’re sure to become a staple in your kitchen.
Additional Notes
- For extra flavor, you can add lemon zest or vanilla extract to the dough.
- Store Chiacchiere in an airtight container for up to three days to maintain freshness.
Tips & Tricks
- Roll the dough as thin as possible for maximum crispiness.
- Use a thermometer to maintain consistent oil temperature during frying.
- If you don’t have grappa or Marsala wine, substitute with white wine or even orange juice for a non-alcoholic version.
Region of Origin
Chiacchiere originate from Lombardy, though variations exist across Italy under different names like “Bugie” (Piedmont) or “Frappe” (Rome). They are best enjoyed fresh but can be stored for up to three days in an airtight container.
Beverage Pairings
- Wine: A sweet Moscato d’Asti complements Chiacchiere beautifully.
- Coffee: Pair them with an espresso or cappuccino for an authentic Italian experience.
- Non-Alcoholic: Try them with fresh orange juice or spiced tea.
Common Questions & Answers
Q: Why are my Chiacchiere not crispy?
A: Ensure you roll the dough very thinly and maintain consistent oil temperature at around 170°C (340°F). Thick dough or low oil temperature can result in soggy pastries. Q: Can I bake Chiacchiere instead of frying?
A: Yes! Bake them at 180°C (350°F) for about 10 minutes until golden brown for a lighter version. Q: What can I use instead of grappa?
A: Substitute grappa with Marsala wine, white wine, or even orange juice if you prefer an alcohol-free option.
