A simple video of one recipe from my cookbook: ” ELEONORA UCCELLA – MY ITALIAN RECIPES”. There are several versions of this dessert. It is prepared almost everywhere in Italy, especially during the carnival. Depending on the area it is called: Chiacchiere, Cenci, Crostoli, Frappe o Bugie.
This Calabrese version takes the name of Guanti (gloves) and is specifically prepared for engagement parties or weddings.
Music : Achref Chargui Trio – Retrouvailles ( Exagéré)
Farina Molino Caputo