A look at some of the best known carnival foods enjoyed during carnevale season from north to south Italy. Castagnole originated in Emilia-Romagna but are now found across Italy, albeit with variations from town to town and family to family. These little fried balls, named after the chestnut (castagna) because of their shape, are similar in texture to a doughnut with a slightly crisp exterior and a light, fluffy centre.
The pastry goes by many names including cenci, chiacchere, lattughe and nastrini but in Rome the most well-known of carnevale foods goes by the name of frappe. They are most commonly served plain with powdered sugar but there are also variations with chocolate, pistachio, or red Alchermes liqueur.
