This delicate, crispy treat comes with many names. In Tuscany, we call them Cenci, or "rags"... this originates from the fact that they look like rags and that they were usually made from leftover pieces of dough. In other regions, they are called Chiacchiere, or "little gossips," cioffe, or bows. If you were to ask 5 different Italians what this dessert is called, you would receive 5 different responses. No matter what you call them, they will taste delicious!

This light fried pastry is dusted in powdered sugar and commonly made in Italy for Carnevale. Enjoy and buon appetito!

Ingredients:
3 cups flour
2 eggs
4 Tablespoon vegetable oil
1/2 cup sugar
1/2 cup white wine
grated rind of 1 orange or lemon
3 cups Canola oil or other vegetable oil for frying
1/4 cup confectioners sugar

Filming and Video Editing by Francesca Sacco

My books:
Sicilian Feasts https://www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.

WEBSITE:
INSTAGRAM:   / giovannabellialamarca  
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing