A Sweet Tradition of Carnival
Cenci are crisp, fried strips of sweet dough, a beloved treat in Tuscany and all across Italy during the Carnival season. Known by many regional names, these light pastries are dusted with powdered sugar and symbolize festive joy, celebration, and the welcoming of spring after winter.
1 kg all-purpose flour
125 g lard
200 g granulated sugar
2 whole eggs
1 tablespoon olive oil
Pinch of salt
1 tablespoon Marsala wine
Zest of 1 lemon or orange
1 teaspoon baking soda
Vanilla extract
Water as needed
In a mixer, combine all ingredients, slowly adding water at room temperature until a smooth, velvety dough forms.
Refrigerate the dough for 30 minutes.
On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Cut into strips or squares using a pizza cutter.
Fry in hot oil at 275°F (135°C) until golden and crisp.
Drain on paper towels, cool slightly, then dust generously with powdered sugar.
Serve as a festive snack after lunch or dinner.
Calories: 190 | Fat: 10g | Carbs: 24g | Sugar: 8g | Protein: 3g
☒ Gluten-Free (contains flour)
☑ Vegetarian
☒ Vegan (contains eggs and lard)
Speri Recioto della Valpolicella Classico La Roggia 2020
