Chiacchiere are rectangular pieces of fried dough eaten during carnival season.  Chiacchere means to chat – I really don’t know why, because they are so good that when I eat them, it’s probably the only time I am not chattering!


  • 3 1/2  tbls Butter softened
  • 4 c            Flour
  • 2 Tbls        Grappa
  • 2 1/ 2 tsp   Baking powder
  • pinch of salt
  • 3 whole     Eggs
  • 1              Egg yolk
  • 1 tsp         Vanilla extract
  • 1/3 c         Sugar
  • oil for frying
  • powdered sugar for dusting

Sift flour and baking powder together onto a flat surface and form a ‘volcano.’  In the center add all the remaining ingredients (except for the oil) and kneed until the dough becomes uniform and elastic (approx 10 min)  Put in a bowl, cover with plastic and let rest in a cool place for about 30 min.

Roll out dough to about 2 mm thick.  Fold into 3rds and roll dough again.  Do this 3 or 4 times so that the dough will be uniform and compact. Roll dough out one more time and cut in to 5 x 10 cm rectangles with a rotary pasta cutter. Cut 2 parallel lines into the the rectangle (going the long way).

Heat oil in a pan (should be about 4 cm deep of oil).  Fry each rectangle until it is golden in color and set onto paper towels to absorb the excess oil.  When cool, dust with powdered sugar.  Makes approximately 80 rectangles.

Per leggere questo post in italiano, cliccate qui.

2 thoughts on “Chiacchiere

  1. These look great. Have never heard of them before. They look pretty crispy. Perhaps they are called that because they make a noise in your mouth when you eat them – rather like chatting?

    • I like that answer! They are extremely crispy and crunchy and do make lots of noise.

      ps The name of the pastry is typical for the northern part of Italy, but the same or variations of this type of pastry can found all over Italy (and around the world according to wikipedia) by different names.

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