Umbrian Carnival dessert

The most typical dessert of the Carnival in Italy is the Frappe!

I know that in many parts of Italy The frappe are called Chiacchiere, and certainly there are many others  names, but the original recipe is one: the following.

For people who prefer a light version: recipe for cooking in the oven.



  • 300 g of flour,
  • 30 g sugar,
  • 15 g of butter,
  • 2-3 egg yolks,
  • 1 pinch of salt,
  •  1 cup rum,
  • oil for frying
  • sugar  or honey


Sift the flour in the centre you place the sugar, egg yolks, melted butter, salt and rum.

Work the mixture well, then with a rolling pin, roll out a thin sheet and cut from this strip about 3 cm wide and 12 long.

At the centre of the strip practiced a cut of about 3 cm in the direction of the length, tuck one end of the strip to make it out the other side.

Fry the frappe little at a time into the hot oil and let them drain on paper towels, or cook them in a baking pan lined for about ten minutes at 200 degrees.

In any case, before serving sprinkle with powdered sugar filling.

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