The Italian Carnevale brings with it a series of delicious desserts. Some of them are widespread all over the country: frappe, for example (also called chiacchiere or bugie), a special fried elongated shaped pastry, or castagnole, deep fried sweet dough balls, that can sometimes be stuffed with custard, ricotta or chocolate. But there is more in Italy beyond these two famous desserts: here are 15 recipes to discover more about the celebration.

The desserts for Carnevale in Northern Italy

There’s no Carnevale in Venice without frìtole, small fried dough balls enriched with raisins, that can be stuffed with zabaglione. You can also try the traditional galani, a type of frappe coated in icing sugar. Emilia Romagna is the land of ravioli fritti – fried dumplings stuffed with jam – probably born during the Middle Ages.