Castagnole recipe to celebrate the Carnival of Venice

Venice is world-famous for its masks, canals, and Carnival celebrations. But behind the mask parades and colorful costumes lies a rich culinary tradition, one that comes alive during Carnevale with the city’s iconic sweets. We are talking about Castagnole, that among many, they hold a special place. This is why we're now sharing with you the real recipe to celebrate the Carnival of Venice!

Castagnole Veneziane: A Sweet Carnival Delight

Castagnole Veneziane are traditional Italian fried pastries, enjoyed especially during Carnival in Venice and throughout northern Italy. These small, golden balls are light, fluffy, and coated in sugar, offering a perfect combination of crunch and sweetness. Known for their festive charm, castagnole are a staple in Italian households during Carnevale and have become beloved treats worldwide.

The name castagnole comes from the Italian word castagna, meaning chestnut, due to their small, round shape resembling tiny chestnuts. Despite their name, they are not made from chestnuts, but their appearance and golden color evoke the warmth and comfort of winter festivals.

Historical and Cultural Background

Castagnole have a long history tied to Italian Carnival traditions. Celebrated in the weeks leading up to Lent, Carnevale was a time for indulgence, feasting, and joyful gatherings before the period of fasting. Sweet fried treats like castagnole symbolized abundance and were shared with friends and family. In Venice, castagnole became especially popular, often served alongside other Carnival sweets such as frittelle and favette.

Originally, recipes varied by region, with some including ricotta or cream fillings, while others were flavored with citrus zest or liqueur. Today, castagnole are enjoyed both plain and filled, retaining their festive significance.

Ingredients and Recipe

Ingredients

• 250 g all-purpose flour

• 50 g sugar

• 2 eggs

• 50 g butter, softened

• Zest of 1 lemon or orange

• 1 tsp baking powder

• A pinch of salt

• Vegetable oil for frying

• Powdered sugar for dusting

Instructions

1. In a large bowl, mix flour, sugar, baking powder, and a pinch of salt.

2. Add eggs, softened butter, and citrus zest. Knead until a smooth, elastic dough forms.

3. Roll small portions of dough into balls about the size of a walnut.

4. Heat oil in a deep pan to 170–180°C (340–355°F). Fry the dough balls in batches until golden brown, turning occasionally.

5. Remove with a slotted spoon and drain on paper towels.

6. Once cooled slightly, roll the castagnole in powdered sugar. Serve warm or at room temperature.

Optional variations include filling the castagnole with pastry cream, chocolate, or jam for an extra treat.

Castagnole Veneziane are more than just Carnival treats. They are a symbol of the culinary heritage that Venice brings with her. Writing about them is a way to keep the tradition alive!