Cenci, Chiacchere, Bugie

Cenci, meaning ‘rags’, are usually made for Carnevale, but are now available all year round. They are made from a dough of 00 (doppio zero) wheat flour with the addition of butter, sugar, eggs and a little Vin Santo. The pastry is rolled out, then cut into ribbons and deep-fried, possibly in lard but also sometimes in olive oil. They are dusted with icing sugar when cool.