Chiacchiere, the beloved sweets of the Italian Carnival, are cherished throughout Italy under various names and shapes, yet their recipe remains largely consistent across the board. Comprised of a blend of flour, butter, sugar, and eggs, a touch of alcohol is traditionally incorporated, such as marsala, sambuca, vinsanto, brandy, or grappa, imparting subtle nuances to the flavor. Variations naturally emerge based on regional customs.
The dough is then fashioned into strips, sometimes deftly twisted to form intricate knots. These chiacchiere, which amusingly translates to “chats” in English, are subsequently fried until they achieve a delectable crispness and delicate crumble. However, in recent times, baking has gained popularity as a healthier alternative. To finish, they are delicately dusted with icing sugar or, in some renditions, adorned with a drizzle of honey or a decadent coat of chocolate. Whether thin or slightly thicker, the hallmark of Italian chiacchiere lies in their airy bubbles, indicative of skillful dough rolling and expert frying.
Origins of Italian Chiacchiere
Much like numerous other traditional Italian foods, chiacchiere also trace their roots back to ancient times. Their lineage harks back to the era of “frictilia”, confections fried in pork fat that were savored during the Saturnalia and Bacchanalia festivities in ancient Rome, corresponding to the present-day Carnival season in February.
The earliest mention of chiacchiere can be found in the cookbook “De re coquinaria”, written in the first century AD by Marco Gavio Apicio, renowned as one of antiquity’s most discerning gastronome. Here, frictilia are described as “fritters of eggs and flour fried in lard and dipped in honey”. While the use of seed oil gradually supplanted lard over time, the tradition of these delectable “fritters” endured through the ages.
During the Middle Ages, these treats were prepared for the “Festival of Fools”, a whimsical masquerade inspired by the Saturnalia festivities and organized by clergy across Europe, which likely contributed to the dissemination of Italian chiacchiere throughout the continent.
Why are They Called Chiacchiere?
This quintessential Italian Carnival sweet boasts an array of names (as detailed in the following paragraph), yet the most prevalent and enduring is chiacchiere. The whimsical tale behind the origins of this name traces back to late 18th-century Naples. Here, the protagonists are figures synonymous with the history of pizza: Queen Margherita and Raffaele Esposito, the court’s esteemed chef. Legend has it that the queen, seeking a delightful treat to enliven the courtly gatherings, commissioned a sweet from her culinary maestro, thus prompting the invention of “chiacchiere” (chats).
However, in truth, the etymology of the Italian chiacchiere name remains shrouded in mystery. The narrative surrounding its origin, while charming, is but a legend. More astonishingly, there exists a strong likelihood that Raffaele Esposito, the purported chef, may have never existed at all. The story associated with the famed “pizza Margherita” has faced substantial refutation over the years, casting doubt upon the very existence of this enigmatic culinary figure.
Variations of Chiacchiere Name
Venture across regions and cities in Italy, and you’ll encounter an array of names for these delightful Carnival sweets. Chiacchiere defy any attempt at comprehensive listing. Nonetheless, we endeavor to provide a glimpse into this diverse lexicon.
- bugie (some areas of Piedmont, Liguria)
- carafoi (Ladin speaking areas)
- cenci (Tuscany)
- crogetti (Tuscany, only in Chianciano and Valdichiana)
- cioffe (Abruzzo)
- cresciole (province of Pesaro)
- cróstoli, cróstui, cróstoi, gróstoli or gròstoi or grustal (North-East Italy, some areas of Liguria)
- cunchielli (Molise)
- fiocchetti (Montefeltro, coastal Romagna)
- frappe (Lazio, Umbria, some areas of Marche and Emilia)
- frappole (some areas of Tuscany)
- galàni (area between Venice, Padua and partly Verona)
- galarane or saltasù or soltasü (Bergamo, Sondrio)
- gale or gali (Vercelli, Novara)
- gasse (Montefeltro)
- guanti (Alife, Matese area)
- hróštelce or fláncati (Trieste and Gorizia, in Slovenian)
- intrigoni (Reggio Emilia)
- lattughe (Mantua, Brescia)
- maraviglias (Sardinia, in Sardinian language)
- merveilles (Valle d’Aosta, in French)
- sfrappe (Marche)
- sfrappole (Bologna, Romagna)
- sossole (Verona)
- sprelle (Piacenza)
- strufoli or melatelli if with honey (Tuscan Maremma)
- risòle (Cuneo and southern Piedmont)
- rosoni (Modena)
- And also stracci, lasagne, pampuglie, manzole, garrulitas.
Italian Chiacchiere Around the World
As previously noted, the dissemination of Italian chiacchiere throughout Europe can be attributed, in part, to the Medieval Festival of Fools. Additionally, these delectable treats found their way to countries boasting significant Italian immigration, such as Brazil. Here’s how chiacchiere and their variations are known around the world.
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