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Thali

Next: 4 to 9 Feb 2027

Carnevale

Italy fries its way to Lent with crisp ribbons of dough, fritters and, in Naples, a rich lasagne.

Maschere al Carnevale di Venezia 2008
Photo: Roberto Vicario, CC BY-SA 3.0, via Wikimedia Commons

What is eaten for Carnevale

From Fat Thursday to Shrove Tuesday, Italy uses up its lard, eggs and sugar before the fast. Every region fries thin ribbons of sweet dough and gives them its own name: chiacchiere, frappe, bugie, cenci. Venice has frittelle, soft fritters with raisins or cream. Small fried balls called castagnole are made across the centre of the country. In Naples the last meal before Lent is a carnival lasagne layered with tiny meatballs, ricotta and sausage.

The dishes

Angel wingsFried ribbons of dough, called chiacchiere and many other names.FrittelleVenetian carnival fritters.LasagnaThe Neapolitan carnival version is the richest of the year.Sanguinaccio dolceChocolate cream for dipping the fried dough.
About this page

Written by the Thali desk with AI assistance. Background: "Carnival in Italy" on Wikipedia. Customs differ from family to family and place to place. If this is your tradition and we have it wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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