Sfrappe, Cicerchiata, Scroccafusi: the traditional sweets of Le Marche’s Carnival

Sfrappe, Cicerchiata, Scroccafusi: the traditional sweets of Le Marche’s Carnival
11th February 2021 ROSSODISERA
In news

È CARNEVALE!

SO HERE ARE, our favourite time of the year is back. Even if Carnival 2021 has been canceled, nobody can stop us from dreaming, eating, and finally cooking, the most delicious sweets from Le Marche’s tradition. We’d like to wish everyone a GIOVEDÌ GRASSO (fat Thursday) with some colourful and tasty inspirations 🌈

Bear in mind this verb: TO FRY, which rhimes with fly (for obvious reasons).

We have selected some of our Region’s culinary gems that really make people come together. Well, let’s start.

 

1. SFRAPPE or CARNIVAL CHIACCHIERE

The tasty Frappe are must-eat, the typical desserts of the Carnival in Central Italy, characterized by small stripes of crispy dough fried in oil and covered with powdered sugar. They are well appreciated for their friability and lightness. Sprinkled with Alchermes (an Italian liqueur) are “la morte sua” (it suits perfectly).

Feeling creative? Read the full recipe from ENJOYFOODWINE

 

 

2. SCROCCAFUSI, aka CASTAGNOLE

Let’s admit it. Castagnole are the quintessence of the Carnival, from giovedì grasso to martedì grasso we can’t live without. They are balls of dough fried and covered with sugar. Remember the Alchermes? GO ON.
It just makes them even better (impossible right?).
Feeling creative? Read the full recipe from ANITALIANINMYKITCHEN


3. ARANCINI
Not the Sicilian ones, stuffed with meat ragu, of course. Arancini or orange sugared pinwheels are typical to Le Marche and difficult to find in other regions of Italy. They get their name from arancia, orange, because of their round shape and golden color, and for the perfumed orange sugar that’s rolled inside the sweet dough of these pastries. FRY FRY FRY.

Feeling creative? Read the full recipe from MAMMAGRAZIELLA


4. CICERCHIATA

La Cicerchiata is a sort of heap of little balls of dough, made of flour, sugar, eggs and oil.
The little balls are fried and covered with hot honey and almonds: when the honey gets cold, makes the sweet quite hard.
Feeling creative? Read the full recipe from ITALYMAGAZINE

 

5. RAVIOLI FILLED WITH CHESTNUT

Sorry, no drawing here. We couldn’t handle it 🤤                                                                                                      Feeling creative? Read the full recipe from VIVEREILPICENO

If you have time these Carnival sweets may definitely be your next experiment!