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castagnole

Carnival fritters

Soft, deep fried until golden and sprinkled with powdered sugar. In north Lazio they make their castagnole viterbesi with Sambuca and lemon peel. Other names in Liguria, Lombardy and Emilia are zeppole and tortelli milanesi. In Trieste they call them favette and sometimes dye them pink. In Piedmont you may see tippulas, bignole, farseu, fritole or bignè di San Giuseppe.

Emilia-Romagna

Friuli-Venezia Giulia

Lazio

Liguria

Lombardy

Piedmont

Sweet Stuff

Text © Dana Facaros & Michael Pauls

Image by Fugzu