3 Carnival dessert recipes to make the celebration even more special (from our Italian team)

When we think of Carnival, colorful confetti dancing before our eyes, streamers blown by children in costume, and of course, delicious fried treats instantly come to mind. But… why are almost all Carnival desserts fried?

The origins of this tradition date back to Ancient Rome. Since Carnival precedes Lent (a 40-day period of fasting and abstinence) it was the perfect occasion to indulge in a few sweet excesses. Moreover, as January and February were the months when pigs were traditionally slaughtered, lard was available in large quantities, and frying was the best way to avoid wasting it.

If you’re already craving something sweet, today we’ll guide you through the preparation of 3 delicious recipes to celebrate the end of Carnival in style. How about getting your hands in the dough with the help of the little ones or teenagers at home? And of course, you can enjoy each dessert with friends and family using colorful b.box accessories!

In collaboration with Laura Galluffo, our Dietetician/Nutritionnist partner.

Fragrant chiacchiere dusted with powdered sugar

Chiacchiere, Crostoli, Bugie, Galani, Frappe, Cenci… this Carnival dessert changes its name and shape depending on the Italian region where it’s prepared, but one thing remains the same: it’s irresistible! Let’s see how to make these crispy, delicate fried pastries.

Ingredients:

500 g all-purpose flour
70 g sugar
50 g butter
30 g grappa
3 medium eggs + 1 yolk
6 g baking powder
1 vanilla pod
A pinch of fine salt
Sunflower seed oil (as needed)
Powdered sugar (as needed)

Preparation:

Sift the flour with the baking powder, then add sugar, salt, eggs, yolk, and grappa. Mix until well combined. You can use a stand mixer, or plenty of elbow grease!

Add the vanilla seeds and room-temperature butter, then knead for about 15 minutes until the dough is smooth and elastic. Shape it into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.

Roll out the dough by hand or with a pasta machine. If working by hand, use a floured rolling pin to make the sheet as thin as possible, then fold it over itself a couple of times. Use a pastry wheel (straight or fluted) to cut rectangles.

Time to fry! Heat the oil to 175°C and immerse the chiacchiere. When they float to the surface and puff up with bubbles, turn them until golden brown.

Drain on paper towels and, once cooled, dust generously with powdered sugar. Go ahead taste one right away. Aren’t they delicious? Before they disappear, place a few Chiacchiere in one of our snackboxes: your kids can bring them to school for a special treat!

Cassatelle di carnevale: traditional Sicilian sweet ravioli

Sheep’s milk ricotta and chocolate are a beloved pairing in Sicilian culinary tradition. Born as both Easter and Carnival specialties between the 18th and 19th centuries, Cassatelle are now included in the list of Traditional Italian Agri-food Products and are absolutely worth trying!

Ingredients for the pastry:

500 g all-purpose flour
100 g lard or butter
100 g sugar
1 egg
A pinch of salt
Grated lemon zest
Water (as needed)

Ingredients for the filling:

500 g fresh sheep’s milk ricotta
150 g sugar
100 g dark chocolate chips
50 g candied fruit
Cinnamon (as needed)
Grated lemon zest

Preparation:

In a bowl, mix flour with sugar and salt. Add the lard (or butter) and work the mixture. Incorporate the egg and lemon zest, then add water gradually until you obtain a smooth, even dough. Wrap it in plastic wrap and let it rest in the fridge for about 30 minutes while you prepare the filling.

Mix the ricotta with sugar, chocolate, candied fruit, a sprinkle of cinnamon, and grated lemon zest until the cream is smooth and uniform.

Preheat the oven to 180°C. On a floured surface, roll out the dough to about 3 mm thickness and cut circles approximately 10 cm in diameter. Place a spoonful of filling in the center of each circle, fold into a half-moon shape, and seal the edges well.

Bake for 20–25 minutes until golden. Once cooled, dust with powdered sugar. The next day, you can bring them to work in your b.box for kids lunchbox and make all your colleagues jealous!

Carnival bombette with custard and chocolate

Carnival Bombette are among the most loved and indulgent fried treats of the season! Similar to Castagnole, they have a soft, rich filling that bursts in your mouth, delighting both adults and children. Ready to make them?

Ingredients for the dough:

250 ml water
100 g butter
150 g all-purpose flour
4 medium eggs
Fine salt (as needed)
Custard cream
Chocolate cream
Powdered sugar

Preparation:

In a saucepan, melt the butter in the water with a pinch of salt. As soon as it starts to boil, add all the flour at once and stir quickly for a few minutes. When the mixture thickens into a single ball, turn off the heat and let it cool slightly. Then add the eggs one at a time, mixing well after each addition.

Heat the oil to 170°C. Using two teaspoons, shape the Bombette and fry them until golden brown. Drain on paper towels while you prepare the custard and chocolate custard (simply add two tablespoons of unsweetened cocoa powder to the classic custard).

Using a piping bag, fill the Bombette, then dust with powdered sugar. Voilà! Your Carnival delights are ready to be enjoyed with the whole family. If there are any leftovers (if!), store them in our practical snack containers and enjoy them again tomorrow as a sweet treat.

At Carnival, every sweet treat counts!

Fried Carnival desserts are an ancient custom that likely dates back to the Roman frictilia, prepared during festivities honoring Bacchus and Saturn. While b.box promotes healthy and sustainable eating, every now and then, a little indulgence is allowed—don’t you agree?

So if “anything goes” at Carnival… let’s bend the rules just a little and celebrate this colorful festival of masks with a few delicious sweet treats!

If you try these three recipes, don’t forget to share a photo of your creations and tag us!