Carnival sweets
Brilliant carnival sweets recipes
Nothing like the traditional Carnival sweets expresses the meaning of a centuries-old celebration, a moment of fun and redemption, celebrated with masks and banquets. The sweet recipes peculiarly used for the occasion are quick and tasty, a way to happily gather a multitude of people in the same square, giving everyone something to eat. Among these, carnival chiacchiere and Florentine schiacciata are famous.
The origin of the word “carnival” (many tend to derive it from “carnem levare” meaning from having to eat meatless dishes during Lent) and yet the joy of tradition has come to our days uncontaminated. The carnival period is a hymn to joy since ancient Greeks and Romans, who savored the arrival of spring with bacchanals and parties rich in wine, sweets, and jokes. The idea of overturning class roles, with excesses of all kinds, is entirely medieval.
Precisely because excess is the measure of the occasion, many recipes are based on fried dough. Chiacchiere are typical of central Italy, in Emilia and Lombardy sweet tortelli dominate, in Friuli castagnole and in the south taralli, zeppole, and culigiones. Enjoy a sweet reading on Gift!
