Carnival sweets: names and origin

February 27, 2017, written by the editors of Good Shopping

In all Italy there are speciespresent mouth-watering Carnival: sometimes already from the name you can understand what you're in the pot. Discover with us the origins of these names.

Dolci di Carnevale: i nomi

Have you ever asked, or wondered, from where do the names of traditional cakes? L’Accademia della Crusca is the problem and has noted as to various information sources, first of all, divide the names of the sweets of the Carnival on the basis of shape. There are terms that tell us if the cake will be a “tape or roar,” or if it will have the form of “balls of dough”. Other names names anticipate the crispness of the product that describe and still others remind us that these delights are to share in moments of celebration when we meet for two "chat".

Rolling of strip or diamond notched

Dolci a nastro o rombo fritti e dentellati

Some sweets of the Carnival anticipate in the name of the form on tape or braided with which we will be proposed:

  • in Tuscany the bastoncèlli, the fiòcchi and the fourth are examples that do not require explanation as to why their name already indicates the shape of the traditional cooking requires these cakes.
  • The gale in the Piedmont and galani in the Veneto region are explained by terms in the local dialect: for those who don't live in San Donà di Piave, galan means “ruffle, bow”.
  • The intrigoni emiliani, instead, recall in their names the form of interwoven and intricate.

Balls and balls of dough with honey

Palle o sfere di pasta fritte e cosparse di miele

There are desserts that take the round shape of the fruits and seeds of which bear the name:

  • in the Veneto, Friuli, Marche, Tuscany and Lazio have the castagnòle, balls fried medium size, a clear reference to the fruit of the chestnut tree.
  • In the Abruzzo and in the center of Italy, the kitchen, the cicerchiata, the legume grass pea, with smaller dimensions.
  • Favarèlle, favétte, favìcchie or fàve honey tuscan recall, of course, the beans.
  • The pignolatafrom Calabria and Sicily, in its name a reminder of the cone and can be frosted with chocolate or honey.

Carnival sweets from scraps and cutouts

Scarti e ritagli di pasta

Other times, the terms with which we call the sweet tell us they are obtained from the recovery and crop random pasta:

  • the rags and the rags tuscan recall scraps of fabric;
  • the frappe take their name from the verb "frappare" i.e. “to cut finely”;
  • the civìgliole from the tuscan "civiglie", i.e.“brads from the cobbler”;
  • the donuts bells "wedge" or “wedge” or “big chips”.

Sweet to chat and enjoy the company of friends

Dolci per chiacchierare

Finally, we cannot leave out all those terms related to the chatter, the lies and the conviviality:

  • the frappe take their name from the verb "frappare" which means “to chat” and “deceive”;
  • the berlingòzzo, baking a cake in the shape of a bun, comes from the tuscan "berlengo" that is, “the dining table or from the game” and maybe even "berlingaccio" the name tuscan on Fat Thursday.

Do you know the origin of other names of the sweets of Carnival? Or do you have your own interpretation? Please let us know by sharing this article and commentandolo on our social!


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