There are many good typical Italian Carnival sweets. Besides the masks and the parades of floats, Carnival offers the opportunity to taste some sweet preparations, rarely offered at other times of the year.
The main flavor of Carnival is that of frappe, crispy sweets with a rectangular shape and a slight twist, covered with powdered sugar. The sweet has different names in Italian regions: chiacchiere or lattughe in Lombardy, cenci or donzelle in Tuscany, sfrappole in Emilia, and so on.
Equally universal are castagnole, soft balls to fry or bake and sugar on top. The original recipe has been enriched over the years with versions filled with chocolate, cream, or other delights.
A Carnevale non possono poi mancare le frittelle di mele e i ravioli dolci. Questi ultimi hanno l’aspetto della pasta fresca, con ripieno di ricotta o carni, tipicamente serviti a pranzo. Ma se l’occhio può essere ingannato, lo stesso non accade con il gusto. Dolci e riempiti di ricotta, marmellata o cioccolata, incantano al primo morso.
