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 sugars 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 famous 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 liqueur 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 countless variations: simple, filled with pastry cream or ricotta, or flavored with anise. One cannot forget the *Fritole veneziane* (or Frittelle), typical of Venetian Carnival, soft and voluminous, often with raisins, pine nuts and citrus aroma, served warm and dusted with sugar. For HoReCa professionals in Switzerland, offering these delights means not only celebrating a tradition but also highlighting 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 the classic fried treats, Italian Carnival is distinguished by 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 semolina and ricotta cake, with a citrusy aroma and a soft consistency, offering a more delicate alternative to fried foods. Historically, in some areas of Campania, *Sanguinaccio* was also common, a sweet cream based on dark chocolate and spices, once prepared with pig's blood (today replaced by more common ingredients for hygienic-sanitary reasons), often accompanied by Chiacchiere 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, *Lasagna di Carnivale* 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 substantial meal before Lent. Another interesting example, also suggested by Venetian and Lazio traditions, is *Baccalà fritto* (fried cod), a custom that, while not strictly a Carnival dish everywhere, fits into the context of eve 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 particularly those for Carnival, unquestionably lies in the quality and authenticity of the raw materials used. For a restaurant, pizzeria, or HoReCa professional in Switzerland, choosing 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 or cow's milk ricotta with a delicate but distinct flavor.

The authenticity of a good Italian extra virgin olive oil for frying, light and fragrant, is essential to ensure that the sweets are not greasy but crispy and golden. Spices such as vanilla, cinnamon, and natural citrus aromas, like untreated lemon or orange zest, also contribute significantly to the final aromatic profile. For savory preparations, such as Lasagna di Carnivale, the quality of the ragù depends on the chosen meat and tomatoes, while for fried cod, it is crucial to select a first-choice 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, with only the best of Italian gastronomy, guaranteeing ingredients that respect tradition and elevate every dish to an authentic and memorable culinary experience.