Italian Chiacchiere Recipe

If you’ve ever visited Italy during Carnival season, you’ve probably tasted Chiacchiere: light, crispy fried pastries dusted with powdered sugar. Known by different names across the country - frappe, bugie, cenci, crostoli - these delicate treats are a beloved symbol of Italian festive baking.

At IMPASTIAMO, we celebrate authentic Italian recipes, and today we’re sharing both the history and the Chiacchiere recipe you can prepare anywhere in the world.

@ Il cuore in pentola

The History of Chiacchiere

Chiacchiere date back to Ancient Rome, where similar sweets called frictilia were fried in lard and shared during celebrations. Over centuries, each Italian region developed its own variation, but the essence remained the same: thin dough, quickly fried, irresistibly crunchy.

The word chiacchiere means “chatter” in Italian, perhaps inspired by the sound they make when broken, or by how quickly they disappear during joyful gatherings. Today, Chiacchiere are a staple of Carnevale and represent the heart of Italian pastry tradition.

Traditionally, chiacchiere are deep-fried pastries, but baked versions have been popular for many years and are often preferred by those looking for a lighter alternative.

Choosing between fried or baked is purely a matter of taste: the dough remains exactly the same, and you can even divide it in two, frying one portion while baking the other.

Fried chiacchiere usually develop a richer aroma and a more delicate, flaky texture, while baked ones are subtler in flavor. Whichever method you choose, they should always be crisp and carry a gentle hint of fragrance from the liqueur or citrus zest added to the dough.

Here’s how to prepare chiacchiere.

Chiacchere recipe

Ingredients

• 250 g all-purpose flour

• 30 g sugar

• 30 g butter (softened)

• 2 eggs

• 1 tbsp grappa or white wine

• Zest of 1 lemon

• Pinch of salt

• Powdered sugar for dusting

• Vegetable oil for frying

Instructions

1. Combine flour, sugar, salt, lemon zest, eggs, butter, and grappa. Knead until smooth.

2. Wrap the dough and let rest for 30 minutes.

3. Roll very thin (almost transparent) and cut into strips or rectangles.

4. Fry in hot oil (170–175°C / 340°F) until golden.

5. Drain on paper towels and finish with powdered sugar.

Serve fresh for maximum crunch.

EXTRA TIP

To achieve light, flaky chiacchiere, it’s important to keep the frying oil between 340–360°F (170–180°C). Over time, many variations of this classic recipe have emerged, including swapping grappa for other spirits such as rum, Marsala wine, or brandy. Lemon zest is another popular addition, bringing a fresh citrus note to the dough.

Chiacchiere can be shaped in many ways, diamonds, squares, twisted ribbons, or other decorative forms, depending on tradition or personal preference. They’re most commonly finished with a generous dusting of powdered sugar, though some prefer granulated sugar. In recent years, modern versions have also appeared, featuring chocolate drizzles or swirls on top.