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Carnevale desserts: Cenci

22-02-2019

During Carnevale each of us should let go and have fun, no more diets, but rather, it is time to indulge in more sweets! That's why there are so many pastry preparations related to this period. In particular, a dessert everpresent at carnival in Tuscany, are "cenci" (rags), sweet fried dough with irregular shapes, sprinkled with powdered sugar.
Similar patry sweets were already prepared in ancient Rome at this time of the year, pastries fried in lard, called "frictilia".
A traditio that has evolved and lasted to today.
Called "frappe" in Lazio, "chiacchiere" in Puglia, Sicily and Calabria, "bugie" in Piedmont and in many other ways, cenci are not traditional sweets typical only of Tuscany, but are widespread throughout Italy with other names and recipes that vary from region to region.
Today we give you the traditional Tuscan recipe:

CENCI

300 gr of flour
50 gr of sugar
50 grams of melted butter 2 eggs
1 shot glass of sweet vinsanto
1 teaspoon of grated orange peel
salt
seed oil powdered sugar

In a bowl, combine flour, eggs, sugar, melted butter, vinsanto and a pinch of salt and knead for about 10 minutes. When the dough is well worked and smooth, make a ball of it and leave it in the fridge for about half an hour. Roll the dough very thin, about 2 mm, with a rolling pin or with a pasta roll machine. Cut it with a toothed wheel or a knife in large strips about 15 cm long, and then cut these into pieces of about 5 cm. Do not worry about being precise, cenci are asymmetrical by nature! Fry the pieces in abudant seed oil and as they are ready place them on a sheet of absorbent paper and then sprinkle with powdered sugar.

You can enjoy cenci both hot and cold, and accompanied by a glass of Vin Santo, a sweet wine produced in Tuscany, they are a real treat!

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