Carnival Sweets

The Carnival period was traditionally a time of excess—both culinary and otherwise—that preceded the austerity of Lent. The traditional sweets of this celebration, from Ferrara and beyond, share a common characteristic: they are fried and dusted with powdered sugar.

Crostoli are the local version of a dessert found throughout Italy under various names, such as chiacchiere, bugie, and frappe: a thin dough made from flour and eggs, often flavored with alcohol.

Fried tagliatelle are made from fresh pasta that is rolled out, fried, and sprinkled with powdered sugar. Tortelli filled with cream, jam, or mostarda are also very popular.

Lupini are small balls of dough made with flour, eggs, sugar, and butter; they are fried and flavored with orange or liquor, and served dusted with powdered sugar.

Tamplun are fritters made from chestnut flour, often enriched with other ingredients such as raisins.