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The Carnival chatter

Perfect traditional recipe

by Ada Parisi
5 min read
Le chiacchiere di Carnevale

Chatter, hit, lies. crostoli, meraviglias. So many names that cross Italy to indicate one of the most beloved of sweet Italian Carnival: thin and crispy puff pastry flavored with lemon pasta, fried and sprinkled with powdered sugar. The rumors are very simple to prepare, but there is nothing worse than a chat greased or not crisp. For this I leave you not so much the recipe, you find almost everywhere (mine is more or less that of the Silver Spoons Mother), but my advice to prepare some good chatter like those of pastry. Indeed, more good. If you take a look at my article on REGIONAL DESSERT RECIPES FOR CARNIVAL, i'm sure you'll find inspiration between struffoli, chatter, castagnole, acciuleddos property, apple pancakes, Sicilian ricotta ravioli and much more.

How do Carnival chatter perfect

First, the type of FARINA: used strong flour (W 300 o superiore), also a fine flour Manitoba. Some recipes of chatter fit between butter and baking ingredients: do not need, or butter or baking powder. Is’ Instead the fundamental ALCOHOL, it's white wine (which I prefer) or grappa. In the recipe I put 40 milliliters of white wine, but considered that some might servirvene’ more or a little’ less depending on the absorbency of your flour. The important thing is to get a compact dough, as when you make fresh pasta.

We come to the root node: to obtain thin chatter, crisp and bubbly You need to roll out the dough thin. Very thin. I suggest you do not use the machine for pasta, but to spread it to a rolling pin: in this way the conversation will have a slightly uneven thickness that will give more pleasure in the mouth. Roll out the dough very thin, how to make tortellini. To figure out what the correct thickness, I made three different thicknesses and I fried a piece of each: you can try so you too.

The FRYING the chatter must take place in hot oil at 165-170 degrees (you have it then bought the cooking thermometer?) and, if the thickness is correct, It will last a few seconds: the dough in the oil inflate instantly and, after 10 seconds, you can drain the chatter (golden and not dark) and put them on absorbent paper. For more variety, make your talk of different forms: tape, the Losange, rectangle. And now good day!

Le chiacchiere di Carnevale

THE TALK OF CARNIVAL (Carnival recipes)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


250 grams of flour

60 grams of whole egg (an approximately egg, but weigh it)

20 grams of egg yolk (around a yolk, but weigh it)

50 grams caster sugar

a large pinch of salt

40 milliliters of dry white wine (white or brandy or rum or Marsala)

2 tablespoon of olive oil light olive

the grated rind of two organic lemons

peanut oil for frying, to taste

icing sugar, to taste


The Carnival chatter

The Carnival chatter

If you have already read all the tips that I wrote above, prepare Carnival perfect chatter will be a breeze.

Put the flour on the work surface, make a hole in the center and add the whole egg and yolk, extra virgin olive oil, fine salt, sugar and grated lemon rind. Start kneading and, as soon as you feel that the dough is too hard, slowly add the white wine (or liqueur of your choice). According to the flour you used, It may serve more or less wine to obtain a homogeneous mixture, elastic, dry and without lumps, then pour a little wine at a time.

When you've got a mixture similar to that of fresh pasta, wrap the dough in the food film and let it rest for at least 30 minutes at room temperature. After the interval of rest, divide the dough into 4 parts and pull the pastry with the rolling pin: as I told you, the dough should be very, very thin. More subtle than not be able to achieve with the pasta machine.

Once pulled out the dough, have fun cropping the dough for chatter with the most bizarre shapes: long ribbons and thin, losanghe, rectangles. Slit at the center of the largest chat, in such a way that they cook before.

Pour the oil into a wide, high-edged pan (I use a wok) and, when the oil has reached a temperature of 165-170 degrees (but you bought the cooking thermometer?) dip less talk time, 2 or 3 maximum. In two seconds the chatter swell and rise to the surface: remove the chatter immediately from the oil, scolandole well and place them on a paper towel. When the talk will be cold, sprinkle with plenty of icing sugar. Bon appétit!


The homemade chatter, when stored in a dry place and not hot, They are kept crisp for 2-3 days.

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Carla Rossi 7 February 2019 - 16:44

I made yesterday, I have had fabulous!
In my area in Vernio, prov. Prato are called “Cenci”. Thank you for this wonderful recipe!!!

Ada Parisi 8 February 2019 - 12:26

I am very happy! He thinks I do not love them, but they liked me too. But you are of Vernio? I have been to October, I did a course on sugary Vernio and I wrote an itinerary rolling hills of Prato, but what a coincidence! Maybe have a look at the recipe and itinerary, I'd love to have an opinion of you who are of the place! A warm greeting, ADA

Carla Rossi 9 February 2019 - 20:54

"Si, ADA, I saw your article on “Zuccherini Vernio” and I loved it, Also because I am of the place, I know the place where you shot the video and people. Do you think that in 1948, when my parents got married, My maternal grandmother had given them two giant sugar, symbol of love and luck. Unfortunately I have not been passed down the recipe; I do not recall ever having tasted made in my house.
I once tried to get them and remember being pretty happy about the success of these sweets.
When I get a little’ time I want to try your recipe.
I also saw your article in Prato and the Medici villas… What about, you are very good… now you are to me a point of reference to know the places and the food.
I love traveling, visit new countries and sample the food of the land.
Thanks again for your recipes and your tips, Carla.

Ada Parisi 11 February 2019 - 10:28

Carla thanks, for the compliments but especially for the memories of your life that you've shared with me. My recipe is that of Association, I do not know what flavor should have because for me it was the first taste, but they are made with love. A dear greeting, ADA

CINZIA 2 February 2019 - 22:23

I fully agree on recommendations.

Ada Parisi 3 February 2019 - 17:23

Thank You Cynthia. A warm greeting, ADA

elisabetta corbetta 1 February 2019 - 08:41

I love the chatter crisp and lemon profuemate
A big kiss

Ada Parisi 2 February 2019 - 09:41

Thanks to you, good Saturday!


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