Italian Carnival Desserts Made With Nonna

Carnival tastes like this.
Today in Italy it’s Martedì Grasso, the last day of Carnevale, and that means one thing in every Italian home: traditional sweets made together in the kitchen.
For us, it means cenci.
Cenci, also known in other regions as chiacchiere or frappe, are one of the most iconic Italian Carnival desserts. They come from traditional Italian cuisine, from what we call cucina povera, when simple ingredients like flour, eggs, sugar, citrus zest, and a splash of sweet wine were turned into something festive and joyful.
In Tuscany, these crispy fried pastries are part of authentic Italian food culture and one of the most loved traditional Italian desserts.
My nonna likes to make them two ways: thin and crunchy like delicate ribbons, and twisted into little rings, slightly thicker, just the way I grew up eating them. Every year, we make them together, my sister, my grandmother, and me.
This is Italian home cooking at its purest.Family recipes, passed down without exact measurements.Real Italian recipes made “a occhio,” guided by experience, not written instructions.
Cenci are not just a sweet treat. They represent Italian Carnival traditions, festive Italian pastries, holiday baking, and the joy of gathering around food. They are part of Italian cultural heritage, regional Italian food, and the Mediterranean way of celebrating life with simple ingredients.
This is what growing up with Italian desserts looks like.Seasonal cooking. Traditional sweets. Recipes that connect generations.
If you’ve ever searched for authentic Italian desserts, Carnival sweets, traditional Italian pastries, Tuscan recipes, Italian fried dough, festive baking, homemade Italian sweets, or classic Italian holiday treats, this is one of the most meaningful ones.
Nonna’s ingredients (very much by eye)
* 1 kg flour (about 8 cups)
* 300 g sugar (about 1½ cups)
* 5 eggs
* Juice of 2 oranges + orange zest + zest of ½ lemon
* About 1 glass Vin Santo (sweet Italian wine)
* 50 g butter (about 3½ tbsp)
* Baking powder
Every year, it’s the same joy. More than a recipe, it’s a ritual.
Buon appetito Sunshine ☀️