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castagnole
Carnival fritters
Soft, deep fried until golden and sprinkled with powdered sugar. In north Lazio they make their castagnole viterbesi with Sambuca and lemon peel. Other names in Liguria, Lombardy and Emilia are zeppole and tortelli milanesi. In Trieste they call them favette and sometimes dye them pink. In Piedmont you may see tippulas, bignole, farseu, fritole or bignè di San Giuseppe.
Text © Dana Facaros & Michael Pauls
Image by Fugzu