Chiacchiere- A typical Italian fried treat enjoyed during the holidays. Chiacchiere are found in different places in Italy during the famous Carnevale festivities! These fried treats are made using flour, sugar, olive oil and often with a pinch of salt and then dusted with powdered sugar. The dough is rolled into thin strips and then deep-fried in hot oil until golden brown and crunchy.

What does Chiacchiere mean?
Chiacchiere is actually one of my favorite Italian words. It means, "chit-chat", or better yet, "gossip". It's a funny name given to something that is not that hard to make and is so good to eat.
What are Chiacchiere?
Chiacchiere are strips of fried sweet dough that puffs up when dropped in hot oil and then results in a crispy and soft Italian treat. Typically topped with powdered sugar.
What is Carnevale and how is it celebrated?
It is Carnevale time in Italy! Carnevale in Italy is what is most commonly known in America as mardi gras. Carnevale is celebrated in Italy and in many countries all over the world the 40 days before Easter. Carnevale is the the big party before Ash Wednesday and Lent. It happens to be Italy's biggest festival and lasts for weeks!
Experiencing Carnevale in Italy is absolutely magical. As the music plays, confetti fills the air, transforming the streets into vibrant avenues of joy and celebration. I lose myself in the sea of masks and flamboyant costumes, each more intricate than the last. The aroma of Italian sweets, like castagnole and crostoli, wafting from the food stalls, is absolutely irresistible.
What are the other names of Italian fried dough for Carnevale?
Depending on which part of Italy you are in, they may be called: crostoli, cenci, bugie, cioffe, sfrappole, fiochetti, frappe, and even galani. My Calabrian in-laws do call them chiacchiere.
It is a sweet treat that goes back to the days of the ancient Romans and they were called frictilia. Frictilia were enjoyed in ancient Roman days to celebrate the end of winter. They made their dough by frying in in pork fat and they made a lot of them, with the goal of having them last unti Easter.
During the same months in which Carnevale is celebrated today, Romans used to prepare frictilia to celebrate the end of winter.
Although they are typically prepared for Carnevale they are also commonly served at Christmas, Easter and special occasions like baptisms and weddings.
Jump To
- What does Chiacchiere mean?
- What are Chiacchiere?
- What is Carnevale and how is it celebrated?
- What are the other names of Italian fried dough for Carnevale?
- What ingredients do you need to make Chiacchiere?
- How to make Chiacchiere Di Carnevale?
- Frying Chiacchiere
- Fun facts about Carnevale in Italy
- What other sweets are eaten during Carnevale in Italy?
- Tips to make the best Chiacchiere
- FAQ'S
- Some other lovely Chiacchiere to check out:
- Some other Italian desserts to enjoy:
- Chiacchiere ( Italian Carnival Fried Pastries)
What ingredients do you need to make Chiacchiere?
- Eggs: These serve as a binding agent, ensuring that the flour sticks together and creates a cohesive dough. They also add moisture to the dough and contribute to the color and flavor of the Chiacchiere.
- Granulated Sugar: This is used to sweeten the dough, giving the Chiacchiere its characteristic sweetness.
- Extra Virgin Olive Oil: This adds richness and moisture to the dough, and helps to create a crisp texture when the Chiacchiere are fried.
- Dry White Wine/Grappa/Rum/Brandy/Orange Juice: These liquids are used to flavor the dough. The alcohol options will also aid in creating a lighter, crispier texture due to the alcohol evaporating during frying.
- All-Purpose Flour: This forms the base of the dough. The gluten in the flour gives the dough elasticity and helps it to hold its shape during frying.
- Oil for Frying: This is used to cook the Chiacchiere. Frying the dough creates a golden color and a crisp, light texture.
How to make Chiacchiere Di Carnevale?
- In bowl of stand mixer fitted with paddle attachment, beat egg and egg yolk with the sugar at medium speed until pale in color.
- Add the sugar, salt, olive oil and dry white wine; beat until combined.
- Slowly add in the flour a little bit at a time and mix on low speed until combined.
- Remove the dough from the mixer and place on a clean counter.
- Begin kneading the dough. Add more flour a little at a time if it is too sticky.
- Knead for about 8-10 minutes until smooth and elastic.
- Cut dough into 4 pieces and cover in plastic wrap. Chill dough for about one hour.
- When dough is ready to work with, take out the first portion from the refrigerator.
- Roll out the dough on a lightly floured surface (counter or pastry board)to a thickness of about 1/8 inch.
- Using fluted pastry wheel, cut your dough into long strips, 3 to 4cm (1.5in) wide and then cut every strip into 10cm (4in) rectangles.
- Continue rolling and cutting the rest of the dough.
- Line rimmed baking sheet with three layers of paper towels (to drain excess oil). Fill deep saucepan with oil; heat oil over high heat. Reduce the heat to medium and fry them a few at a time.
- Fry until lightly golden one one side, then carefully flip over and fry the other side until lightly golden.
- Remove the pastry strips with slotted spoon and drain on paper towel lined cookie sheet.
- Repeat with the remaining strips of dough.
- Dust with confectioners’ sugar.
Creating the shape of chiacchiere di carnevale
The size and shape of the chiacchiere can be customized to your liking, even though I usually opt for strips that measure approximately 1.5 x 5 inches.
Straight strips: This is the most straightforward shape to create, but it's not my go-to choice as these pieces tend to flip when I try to fry both sides!
Middle slit: There is a reason why chiacchiere are traditionally shaped this way! A central slit in the chiacchiere makes it easier to manage while frying because it doesn't flip back when turned over.
Frying Chiacchiere
The chiacchiere's frying process is fairly straightforward. First, pour approximately one to two inches of vegetable oil into a broad and deep pan with a solid base. Crank up the heat to high. Once the oil reaches the optimal temperature, carefully place the chiacchiere strips into the pan. They'll puff up instantly. Quickly flip them over to ensure the other side gets evenly browned as well. The whole process will only take a few seconds.
Fun facts about Carnevale in Italy
Carnevale is not only a time to celebrate and is a festival that last weeks, but also a time to enjoy amazing food. During the carnival in Umbria, for instance you may taste struffoli, a sweet typical of Perugia, made with honey, sugar and candied fruits. The cicerchiata is another typical Umbrian recipe.
Like struffoli, cicerchiata is a traditional Umbrian sweet, but has been wrongly considered Abruzzian for a long time. It is made with small dough balls, dipped in orange honey and garnished with candied fruit and sugared almonds.
These are beautiful masks I saw in Venice this summer...the colors are gorgeous!!!
Carnevale is celebrated all over beautiful Italy, but there are some cities that have very special celebrations: Cento, Viareggio, Venice. In those cities you will find the more elaborate festivities. Verona has the Bacanal del Gnoco, a party that is from the time of the Middle Ages!
What other sweets are eaten during Carnevale in Italy?
Some sweets you will find in Italy (besides Chiacchiere):
- Fritelle -fried dough made with apples that is rolled in sugar as soon as they're ready.
- Catagnole: Another treat popular during carnevale time are the castagnole. They are made with flour, eggs, butter and sugar, and deep fried. Castagnole, like chiacchiere, are often filled with custard or cream. After the puffs of dough are deep friend they are then tossed in confectioner's sugar. Are you hungry yet?!?
- Frappe: These ribbon-shaped pastries are another popular sweet during carnevale. They are made with a simple dough of eggs, flour, sugar and butter that is fried until golden brown and crispy. Frappe can be topped with powdered sugar or drizzled with chocolate for an extra indulgent treat.
- Crostoli: Similar to Chiacchiere, crostoli are thin strips of fried dough sprinkled with powdered sugar. However, they often also contain hints of citrus or vanilla for added flavor.
- Pandoro: This sweet bread is a Christmas staple in Italy, but can also be found during carnevale celebrations. It is baked in a star-shaped pan and dusted with powdered sugar, resembling the snowy mountains of the Italian alps.
- Torrone: This nougat candy is a popular treat during the holiday season, but can also be enjoyed during carnevale. It is made with honey, sugar, and egg whites, and often contains nuts or dried fruits for added texture and flavor.
Tips to make the best Chiacchiere
- I prepared these by hand using a rolling pin and rolling the dough quite thin can be a bit of a workout but you can also roll the pastry dough with a pasta machine.
- Along with the various given names these sweet fried pastry strips are also cut and shaped in various ways, squares, rectangles, diamonds, thin strips tied in loose knots and of course, the bow shape that I’ve prepared.
- Chiacchiere cook quickly so it's important to make sure you're flipping them over frequently for even browning. Fry a few at once and never overcrowd the pan in order to achieve optimal results.
- To prevent your dough from drying out, be sure to keep it covered at all stages - whether it's in unrolled form, or has been cut into strips. Keeping the rolled sheets and chiacchiere pieces well-covered will ensure a smooth baking experience!
- Chiacchiere can be prepared with a variety of alcoholic beverages, including grappa, brandy, marsala or white wine.
FAQ'S
Yes! Just defrost and add powdered sugar before serving
Fry the chiacchiere for a few seconds on each side until they are a light golden color. Make sure to adjust the heat of the oil so that it does not burn them.
Chiacchiere can be stored for up to 4 days in an airtight container at room temperature. If you plan on storing chiacchiere for an extended period of time, it is best to freeze them.
Chiacchiere, literally translated, means 'chatter' or 'chit-chat' in Italian. This name is often attributed to the noise these pastries make when frying, resembling the sound of chattering.
As for Crostoli, they are another name for Chiacchiere, originating from the Friuli Venezia Giulia and Veneto regions of Northeastern Italy. The term 'Crostoli' is said to be derived from the word 'crostolo,' meaning 'crust'. Despite regional differences in name, these sweet, fried pastries are a traditional treat enjoyed during the Carnival season throughout Italy.
Don't say I didn't warn you that no matter what you size you make them, or what you call them, chiacchiere are totally irresistible!! Go ahead and try one! You will find that that first one will be the start of something delicious and dangerous! Impossible to eat only one!
Some other lovely Chiacchiere to check out:
Chiacchiere (orange flavored)
I love the shape of this one from Labna.
Some other Italian desserts to enjoy:
- Easter Chocolate Chip and Ricotta Ciambellone
- Italian Easter Meat Pie-Pizza Gaina
- Sicilian Savoiardi Cookies-Ladyfingers
- Italian Castagnole (Fried Sweet Dough Balls)
- My Top 5 Venice Travel Tips
- Sicilian Pignolata-Italian Honey Balls
Originally published January 2016 and updated January 2024
Did you make this? Please RATE THE RECIPE below:)
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Chiacchiere ( Italian Carnival Fried Pastries)
Equipment
Ingredients
- 1 whole egg and 1 egg yolk 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/2 tablespoons extra virgin olive oil
- 1 3/4 Tablespoons dry white wine grappa, or rum or even brandy or even orange juice
- 1 1/2 cups 200 grams all-purpose flour plus extra for dusting
- Oil for frying
Instructions
- In bowl of stand mixer fitted with paddle attachment, beat egg and egg yolk with the sugar at medium speed until pale in color.
- Add the sugar, salt, olive oil and dry white wine; beat until combined.
- Slowly add in the flour a little bit at a time and mix on low speed until combined.
- Remove the dough from the mixer and place on a clean counter.
- Begin kneading the dough. Add more flour a little at a time if it is too sticky.
- Knead for about 8-10 minutes until smooth and elastic.
- Cut dough into 4 pieces and cover in plastic wrap. Chill dough for about one hour.
- When dough is ready to work with, take out the first portion from the refrigerator.
- Roll out the dough on a lightly floured surface (counter or pastry board)to a thickness of about 1/8 inch.
- Using fluted pastry wheel, cut your dough into long strips, 3 to 4cm (1.5in) wide and then cut every strip into 10cm (4in) rectangles.
- Continue rolling and cutting the rest of the dough.
- Line rimmed baking sheet with three layers of paper towels (to drain excess oil). Fill deep saucepan with oil; heat oil over high heat. Reduce the heat to medium and fry them a few at a time.
- Fry until lightly golden one one side, then carefully flip over and fry the other side until lightly golden.
- Remove the pastry strips with slotted spoon and drain on paper towel lined cookie sheet.
- Repeat with the remaining strips of dough.
- Dust with confectioners’ sugar.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- I prepared these by hand using a rolling pin and rolling the dough quite thin can be a bit of a workout but you can also roll the pastry dough with a pasta machine.
- Along with the various given names these sweet fried pastry strips are also cut and shaped in various ways, squares, rectangles, diamonds, thin strips tied in loose knots and of course, the bow shape that I’ve prepared.
- Chiacchiere cook quickly so it's important to make sure you're flipping them over frequently for even browning. Fry a few at once and never overcrowd the pan in order to achieve optimal results.
- To prevent your dough from drying out, be sure to keep it covered at all stages - whether it's in unrolled form, or has been cut into strips. Keeping the rolled sheets and chiacchiere pieces well-covered will ensure a smooth baking experience!
- Chiacchiere can be prepared with a variety of alcoholic beverages, including grappa, brandy, marsala or white wine.
Jillian says
I make these every year for Fat Tuesday! These are so crispy!!
Lora says
Hi Jillian-THANK YOU for letting me know! Happy Mardi Gras! Enjoy!