Carnival on the Table: A Journey into the Authentic Flavors of Italian Tradition

Iconic Italian Carnival Sweets: Fried and Crispy Tradition

Carnival is universally recognized as the undisputed realm of fried sweets, a true triumph of sugar and joy rooted in ancient times, when an abundance of food was a sign of festivity and prosperity before the Lenten fast. Among the most celebrated specialties, *Chiacchiere* (also known as Frappe in Lazio, Bugie in Piedmont and Liguria, or Galani in Veneto) are the undisputed queens. These very thin, light, and fragrant pastries, fried and dusted with powdered sugar, represent the quintessence of Carnival. Their preparation requires high-quality soft wheat flour, fresh eggs, and, for a touch of aroma, lemon or orange zest and a splash of liquor like grappa or Marsala.

Equally beloved are *Castagnole*, small soft and golden balls, also fried and often enriched with citrus zest or ricotta, which makes them even softer. There are endless variations: plain, filled with pastry cream or ricotta, or flavored with anise. We must also not forget the *Venetian Fritole* (or Frittelle), typical of the Venice Carnival, soft and voluminous, often with raisins, pine nuts, and citrus aroma, served warm and sprinkled with sugar. For HoReCa professionals in Switzerland, offering these delights means not only celebrating a tradition but also enhancing the freshness and quality of raw materials, elements that LAPA constantly guarantees to provide an authentic and successful Italian culinary experience.

A Regional Journey Through Carnival's Sweet and Savory Flavors

Beyond classic fried foods, Italian Carnival stands out for a surprising variety of regional specialties, capable of satisfying every palate, from sweet to savory. In Campania, for example, in addition to the ever-present Chiacchiere and Castagnole, we find *Migliaccio*, a cake based on semolina and ricotta, with a citrus scent and soft texture, offering a more delicate alternative to fried dishes. Historically, in some areas of Campania, *Sanguinaccio* was also widespread, a sweet cream made with dark chocolate and spices, once prepared with pig's blood (today replaced by more common ingredients for hygiene reasons), often accompanied by Chiacchiere themselves for dipping.

But Carnival isn't just about sweets. Although less known to the general public, there are savory dishes that characterize this festive period. In Southern Italy, particularly in Naples, *Carnival Lasagna* is a sumptuous and rich dish, layered with ragù, ricotta, small meatballs, provola cheese, and hard-boiled eggs, a true ode to abundance. In the northern regions, pork-based dishes are found, such as *polenta with luganega* or other sausages, which fit well with the idea of ​​a hearty meal before Lent. Another interesting example, as also suggested by Venetian and Lazio traditions, is *Fried Baccalà* (salt cod), a custom that, while not strictly a Carnival dish everywhere, fits into the context of vigil or festive dishes preceding the lean period. Offering these specialties to HoReCa clients in Switzerland allows for a deep exploration of the richness of Italian cuisine, providing a complete and authentic experience that goes beyond common clichés.

The Excellence of Raw Materials: The Secret to an Authentic Carnival

The success of every traditional Italian recipe, and especially those for Carnival, unquestionably lies in the quality and authenticity of the raw materials used. For a restaurant, pizzeria, or HoReCa professional in Switzerland, the choice of premium ingredients is key to faithfully reproducing the flavors and textures that make these preparations so beloved. Imagine Chiacchiere prepared with stone-ground soft wheat flour, which gives the pastry a unique crispness, or Castagnole with fresh eggs from selected farms and sheep's or cow's ricotta with a delicate yet decisive flavor.

The genuineness of a good Italian extra virgin olive oil for frying, light and fragrant, is fundamental to ensure that sweets are not greasy but crispy and golden. Spices like vanilla, cinnamon, and natural citrus aromas, such as untreated lemon or orange zest, also contribute significantly to the final aromatic profile. For savory preparations, like Carnival Lasagna, the quality of the ragù depends on the chosen meat and tomatoes, while for Fried Baccalà, it is crucial to select a top-quality product, perfectly desalted and with firm, flavorful flesh. LAPA is committed to providing all HoReCa professionals in Switzerland, from Zurich to Basel, from Bern to Geneva, only the best of Italian gastronomy, guaranteeing ingredients that respect tradition and elevate every dish to an authentic and memorable culinary experience.