Buon Carnevale a tutti!

We are celebrating this ancient festival today, when anything goes (or almost!).

There are many foods associated with this event, all involving the consuming of rich and fatty foods, since the following day is Ash Wednesday, when, in the past, all meat was forbidden for the forty days of Lent, as a sacrifice.  As a matter of fact, the word Carnevale comes from the Latin carnem levare, which translates to ‘take away meat’.

The point of Carnevale, also known in the US as Mardi Gras (Fat Tuesday), is to enjoy this day in every possible way, eating a variety of delicious foods.  Many traditions are associated with the Italian Carnevale, including celebrating with amazing costumes and masks borrowed from the famous Commedia dell’Arte.

In my family, when I was growing up in Italy, we wore cute cardboard masks, sometimes costumes, and there would be lively plays and poem reciting at school.

My mother always made the delicious Frappe di Carnevale, also known as Cenci, or Chiacchiere. They are dough ribbons, fragrant with lemon and wine (or brandy), deep fried till golden, tender and light.  They are super easy to make, and here is my recipe!

Buon Carnevale, and eat up!

4 thoughts on “Buon Carnevale a tutti!

  1. Ciao Mara,

    Buon giorno! What a nice surprise. Happy Valentine’s Day 💝!
    Thank you, this is so beautiful. I love your mask and your outfit. You look so beautiful and your frappe look delicious. I almost want to drive up to Armonk to visit you for coffee and frappe!
    I would like to try this but I hesitate to fry anything because of the oil splashing. I think my mother used to make these, I think she called them crispelle.

    Enjoy your day and week. See you on Tuesday.
    Buon carnevale. ⚜ 🎭

    Stay safe and well.

    Liked by 1 person

  2. Thank you! My mother’s family celebrated Carnevale. We used to have sanguinaccio which I loved. It is no longer sold here. My mother remembers riding on a donkey during one of these celebrations. The donkey was frightened and she fell off and was hurt. She was just a little girl. She came here to theUS when she was about 9years old in1920!! they made the”ribbons too


    1. Sanguinaccio was very popular in Naples, when I was growing up, traditional Carnevale fare. I NEVER tasted it! I found the idea appalling. Now it’s made simply with chocolate, milk and spices, no blood of any kind, thank goodness! I love the story about your mother, thank you!


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