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Carnival in New York with Italian desserts, frappes are popular - Lifestyle

2021-02-15T13:04:29.488Z


(HANDLE) After the panettone boom last Christmas, another Italian culinary tradition is gaining traction on American tables, Carnival sweets. Chatter, castagnole and even the migliaccio have become a fixture in Italian pastry shops, bakeries and restaurants in the period of Mardì Gras even if there is no tradition of an Italian Carnival, with the exception of Louisiana or some states of the southern United


After the panettone boom last Christmas, another Italian culinary tradition is gaining traction on American tables, Carnival sweets.

Chatter, castagnole and even the migliaccio have become a fixture in Italian pastry shops, bakeries and restaurants in the period of Mardì Gras even if there is no tradition of an Italian Carnival, with the exception of Louisiana or some states of the southern United States. .


In particular in the New York area, the spread of chatter, or frappe, lies, according to the names by which they are called in the various Italian regions, is also due to the fact that they are a dessert that exists, under different names, in many others nations, including much of Europe and Brazil.

It also intrigues the fried element, a passion that few Americans can resist.


Given the little pronounceable name for an American, the chatter is more commonly called

angel wings or twisted ribbons

and depending on the form in which they are prepared.


"My non-Italian customers saw the chat in the window and became intrigued - told ANSA Vincenzo Virzì, from Palermo who last year opened Pane Pasta, a hybrid of pastry, bakery and fresh pasta in the West Village and that he likes to define 'Sicilian Experience' in New York -.

After tasting them they were pleasantly surprised by the taste.

For some of them the chatter is like a fried crispy cookie but they also appreciated the fact that it does not leave the hands greasy besides the aftertaste of the aroma of lemon and vanilla.

I also explained to him that I add wine to the dough and that it is a typical Carnival dessert in Italy and that they can only find at this time of year.

In any case, I am happy that now they are going back to buy them ".


Chiacchiere, also accompanied by chocolate, and struffoli have also become a tradition at Cerasella, a Neapolitan pastry shop in Astoria in Queens.

Although associated with the Christmas period, struffoli are similar to cicerchiata, the typical dessert of the Abruzzo carnival.


Damselfish and chatter have become a custom at Palazzone1960 in New Jersey.

The plain variant is served, with melted chocolate poured on top or with a separate chocolate ganache.


The Gattopardo restaurant offers a full immersion in the culinary tradition of Carnival in Naples.

From chiacchiere served with black pudding (prepared without fresh pork blood, ed) with dark chocolate and enriched with cinnamon and orange, to migliaccio, the dessert considered the poor variant of the sfogliatella and that is not found anywhere else in New York .

Finally, also lasagna prepared as the recipe from Campania wants, that is without bechamel but with meatballs, ricotta, smoked mozzarella and tomato.

Source: ansa

All life articles on 2021-02-15

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