The many names of the "Chiacchiera"
"Carnevale" in Italy is a celebration that is particularly enjoyed. In those days around febrarury, people disguise themselves for fun and eat tasty treats before starting the christian "Quaresima" (that is, a period in which you avoid meat and sweets untill Easter day).
One of the Carnival specialities that are cooked or sold in many bakeries and markets is the Chiacchiera: a sort of crunchy, sweet fried crust that happens to have many names, according to the region or the place where is made. In this illustration, I collected some of them: Crostòli, Frappe, Lattughe, Cioffe, Manzole, Bugie... It is incredible how a sweet you like so much can be called in so many ways!
Chiacchiere are made after a dough of flour, eggs and sugar, with the add of lemon peel to get a fruity aroma. Once the dough is ready, you have to roll it and cut some rectangular stripes. Then, everything goes in the boling oil: pay attention to do not keep them in it for too long, otherwise you burn them.
When they are ready, just add powdered sugar and... Buon appetito!