2-Ingredients Italian Chiacchiere di Carnevale

When it comes to festive desserts, few can rival the charm of Chiacchiere—delicate, crispy, fried dough strips dusted with powdered sugar. These Italian treats, often made during Carnival season, are light, golden, and irresistibly sweet, perfect for any celebration or indulgent snack. Let’s explore their history, why they’re so beloved, and how you can make them at home.

What Are Chiacchiere?

Chiacchiere, meaning "chatter" or "gossip" in Italian, are traditional fried pastries that are particularly popular during Carnival season (known as "Carnevale" in Italy), just before Lent. Their name is said to reflect the lively chatter and joy associated with Carnival celebrations. Variations of this treat exist across Italy, with each region naming them differently—crostoli in Veneto, bugie in Piedmont, and frappe in Rome. Their thin, crispy texture comes from rolling the dough into paper-thin sheets, and their sweet simplicity makes them universally loved.

Why Everyone Will Love Chiacchiere

Chiacchiere are a delightful addition to any dessert table. Here’s why they’re a crowd-pleaser:

• Light and Crispy: Their airy texture makes them easy to snack on without feeling heavy.
• Simple Ingredients: With just flour, whipping cream, and powdered sugar, you likely already have everything you need.
• Perfect for Any Occasion: While traditionally made for Carnival, they’re versatile enough to serve at parties, holidays, or as a quick sweet treat.
• Kid-Friendly and Fun to Make: Rolling and cutting the dough into fun shapes can be a family activity.
• Customizable: While classic chiacchiere are dusted with powdered sugar, you can add chocolate drizzle, cinnamon sugar, or even dip them in honey for extra flair.

Tips for Perfect Chiacchiere

• The thinner the dough, the crispier the chiacchiere. Use a rolling pin or pasta machine to get it as thin as possible.
• Ensure the oil is hot enough (around 350°F) before frying to achieve a golden, crispy texture without absorbing excess oil.
• Fry a few pieces at a time to allow them to cook evenly.
• A pasta cutter with a fluted edge creates the traditional decorative edges for chiacchiere.
• After frying, place the chiacchiere on paper towels to absorb any excess oil before dusting with powdered sugar.

FAQ Section

Can I Bake Chiacchiere Instead of Frying Them?

Yes! Preheat your oven to 375°F, place the strips on a parchment-lined baking sheet, and bake for 8–10 minutes, flipping halfway through. While not as crispy as frying, it’s a lighter alternative.

Can I Make the Dough Ahead of Time?

Absolutely! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.

What Oil is Best for Frying Chiacchiere?

Neutral oils like sunflower, canola, or vegetable oil work best, as they won’t overpower the flavor of the pastries.

How Do I Know The Oil is Ready for Frying?

Use a thermometer to ensure the oil is around 350°F. If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and rises to the top quickly, the oil is ready.

Can I Flavor the Dough?

Yes! Add a splash of vanilla extract, lemon zest, or a pinch of cinnamon to the dough for an extra layer of flavor.

How to Store Chiacchiere

Chiacchiere are best enjoyed fresh for optimal crispiness, but you can store them for up to 2–3 days in an airtight container at room temperature. To prevent them from losing their crunch, avoid storing them in humid environments.

Re-crisp them in a preheated 300°F oven for a few minutes if needed. Avoid refrigerating them, as this can make them soggy.

How to Make Italian Chiacchiere With 2 Ingredients

In a large bowl, combine 320g (2 ½ cups) of all-purpose flour and 240ml (1 cup) of whipping cream. Mix with a spatula, then knead by hand until you have a smooth dough.

Divide the dough into two portions. Roll out each portion as thinly as possible to create a paper-thin sheet.Use a fluted pasta cutter to cut the rolled-out dough into rectangular or square strips. Get creative with shapes if you like!

In a deep pan, heat neutral oil to 350°F.Fry the strips a few at a time until they puff up and turn golden brown, about 1–2 minutes per side. Remove the chiacchiere from the oil and place them on paper towels to drain excess oil.

Generously dust the cooled chiacchiere with powdered sugar before serving. Arrange them on a platter and enjoy with coffee, tea, or as a festive dessert.