Deep-Fried Carnevale Pastries

Preparation info
  • Makes about


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

These pastries are made all over Italy and are traditionally served during Carnevale, the celebration before the fasting of Lent. Commonly called crostoli, every region has their own name for them. We call them chiacchiere, which means ‘chatter’, because of the crunchy noise they make when you eat them (though I love how in my mum’s dialect they call them lattughe, meaning ‘lettuce’ as they are the shape of lettuce leaves). This is the version Mamma makes every y