Castagnole (dolce)

Castagnole, a Carnival sweet. – Massimo Telò CC BY-SA 3.0

From Wikipedia, the free encyclopedia.
Castagnole or favette are a carnival sweet spread throughout Italy; it is part of the culinary tradition of Liguria, Emilia-Romagna, Marche, Lazio, southern Umbria (with the variant called “strufoli di carnevale” in northern Umbria), Abruzzo, Veneto, Lombardy.

History
The recipe for castagnole is certainly ancient: a manuscript volume dating back to the 18th century has been found in the state archives of Viterbo in which four recipes for castagnole are described, one of which requires baking, which was not adopted recently to make the dessert lighter, as is often believed.

Preparation
The main ingredients are eggs, sugar, flour, and butter; after kneading them form small balls the size of a walnut is then fried in hot oil. They are served with powdered sugar or, in some variants, with alchermes or honey.
There are many types: one without filling and another one with a custard or cream filling. Another variant is made with flour, yeast, eggs with rum, and liqueur (alchermes) to become balls like a sponge cake because inside, the dough becomes softer. Another variant includes a chocolate filling also made of white chocolate. Another variant is the one that provides for baking.

Regional Recipe from Abruzzo, Lazio, Liguria, Marche, Emilia-Romagna, Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.