Sicilian chestnuts with ricotta cheese, with Marsala in the dough. Fragrant and stuffed with creamy ricotta, they are irresistible. easy Recipe
the struffoli
The Carnival recipes across Italy from North to South, telling stories, customs and traditions. They have in common being simple sweet, with dough prepared with few ingredients (flour, lard or butter, eggs), almost always fried and served with honey or sugar. Carnival sweets change their names according to the region but all, young and old, They love the chatter, the Castagnole, struffoli, the pancakes with raisins or those rice, potato bombs or zeppoline.
Among the regions that most maintain the culinary traditions of Carnival recipes there is definitely Sardinia. Where Carnival sweets are delicious ricotta meatballs, the arrubiolus, but also treats similar to braided bracelets, the Acciuleddi.
Potato wedges, also called Neapolitan staples. Fluffy sweet pancakes typical of Carnival and St. Joseph, with potatoes in the dough
Saint Joseph's Zeppole: traditional Neapolitan recipe, but baked and not fried. They can not be missed for Father's Day.
Carnival sweets all across Italy and dozens of regional dishes not to be missed are ready to tempt young and old. Carnival sweets are almost always fried,…
The Sicilian cannoli: the original recipe of one of the most famous Sicilian sweet and not only. With thin skin, crisp and full of bubbles and a creamy filling of ricotta cheese.
Sfinci di San Giuseppe, a traditional Sicilian sweet and fried ricotta stuffed that will make employees. In Sicily they are traditionally prepared for Father's Day, but they're also a great idea for Carnival.
Sicilian Cartocci with ricotta and chocolate. The cones are one of the traditional fried sweet Sicilian pastries. Original recipe of Corsino pastry Palazzolo Acreide.
Acciuleddi Carnival, Sardinian recipe: a crispy fried pasta glazed with honey and orange peel. One leads to another.
Arrubiòlus: a difficult name for a Sardinian dessert easy and typical of Carnival. They are fried crackers, with ricotta and saffron.
