Golossary: Castagnole

These typical Carnevale cookies are one of the most widely spread Carnevale desserts in Italy, with Liguria, Romagna (where they add aniseed), Le Marche and Lazio all claiming them. Like the majority of Carnevale pastries, or so it seems, these too are fried, or better yet, filled and fried, then topped with a thin dusting of superfine sugar. The soft cookie-like crumb is flavored with lemon zest or liquor. Inside you might find sweet cream filling with just a suggestion of lemon zest, or a creamy chocolate filling with a hint of hazelnut.  With flavor akin to a cross between a thick sugar cookie and sweet tart crust, and moist crumbly texture, they hardly seem fried.

Pictured above, filled Castagnole from Campania.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.