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    Home » Christmas » Crostoli aka Chiacchiere Napoletane

    Crostoli aka Chiacchiere Napoletane

    February 16, 2019 , Updated February 1, 2024 Maria 55 Comments

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    Light and crispy Italian cookies called crostoli placed on a white serving tray.

    It’s carnival time! In keeping with my family’s tradition, I love to make this authentic recipe for Crostoli aka Chiacchiere Napoletane. These Italian ribbon cookies are light, crispy and so addictive!

    A light and crispy Italian cookie that can be called many names such as crostoli, chiacchiere and angel wings on a white serving platter.
    Crostoli aka Chiacchiere Napoletane

    Isn’t it amazing how different foods are synonymous with certain traditions? More often than not, these traditions have religious roots.

    Take, for example, this chiacchiere recipe. Perhaps you already know that Lent is a solemn period in many Christian denominations that covers a period of roughly six weeks before Easter Sunday. Is it a coincidence that these fritters would be made on the eve of Ash Wednesday, the day before Lent began?

    Not at all!

    The day before Lent is the last day of “indulgence” before a forty day fast.  Since all “indulgent” foods are forbidden during the Lenten period, it would make sense to have one rich meal on the eve, and this would definitely include the desserts!

    In Italy, as in North America, mardi gras is the last day of carnival festivities. Lots and lots of celebrations, which usually means lots and lots of food.

    As you probably know, mardi gras, when translated into English, means Fat Tuesday. This day is also referred to as Pancake Tuesday. Yet another reason to celebrate!

    But if you’re like me, you don’t need an excuse to have pancakes. Just in case you need some pancake inspiration, how about this recipe for some Ricotta Pancakes?

    Stacks of crispy crostoli on a white ceramic dish, ready to be served.

    Also interesting to note is that Italian cookie names are all different, based on the particular regions of Italy they are from.

    So whether you are talking about Crostoli  (from the region of Emilglia); Sfrappe (from the region Marche); Frappe (from the region of Rome); Cenci (from the region of Tuscany) or Chiacchiere (from the region of Campania), to name but a few, you are referring to a sweet dough which has been rolled out, cut-up (left as flat strips, formed into angel wings or tied into a knot) and then fried.

    Yes, this is one of the exceptions to my no-fry rule… but when you taste them, you will understand.

    These fried cookies are then showered with icing sugar. At Christmas, a variation of these fritters would be drenched with honey (the dough is less crispy).

    As in most Italian dishes, this recipe for chiacchiere is not difficult to make, but it does require a little bit of time. Don’t let that discourage you. If you can, enlist the help of your partner, daughter, or best friend! It really does make the whole process more enjoyable, not to mention easier.

    I think I’ve done enough chattering… more on that later.

    For now, let me show you how easy these are to make!

    What do I need to make this Crostoli recipe?

    • Flour. All-purpose.
    • Sugar. Just a few tablespoons.
    • Baking Powder. Just a few pinches.
    • Eggs. Extra large; room temperature is best.
    • Oil. A few tablespoons for the dough, a little more to fry with.
    • Liquor or wine. Use whatever you have on had… grappa, brandy, rum, marsala or even white wine.
    • Lemon Zest. Can be replaced by orange zest.
    • Icing Sugar. Just a little sprinkling will make all the difference.

    Regarding accessories, you will need a stand mixture (or a handheld mixer), a wooden board, a rolling pin or pasta roller, a knife and a fluted pastry wheel.

    You will also need a heavy-bottomed pot, a couple of forks, a slotted spoon (or a spider), and a large baking sheet lined with paper towels.

    Festive looking crostoli (fried Italian ribbon cookies) on a white serving dish.

    How to make Crostoli

    Sometimes, I knead this Italian fried dough the old fashioned way by making a well and working the dough; other times I will use my stand mixer. Feel free to use whatever method is easier for you. Either way, this dough comes together in no time at all.

    Today, I am making these wonderful fritters with my stand mixer.

    An overhead shot of some of the ingredients need to make this Italian cookie recipe called Crostoli. Seen in the photo are dry ingredients, eggs, oil and liquor.

    In the bowl of a stand mixer, combine the dry ingredients. On low speed, incorporate the whisked eggs. Add the oil, followed by your liquor of choice and the lemon zest.

    Word of caution: the dough might appear to be a bit on the “dry”side, but don’t be tempted to add liquid. Once it rests, it becomes the softest dough to work with.

    A photo collage of the crostoli or chiacchere dough as it goes through a pasta roller in order to achieve the thinnest dough ever!

    So as mentioned, the dough needs to rest. Wrap it up with some cellophane and put it aside, at room temperature, for at least thirty minutes; ideally one hour. Then, it’s just a matter of passing the dough through the pasta roller.

    I find it very hard to manage a piece of dough that is 6 feet long! So I like to work in smaller batches. As always, feel free to adapt this crostoli recipe to your method.

    Cut the dough in half. Be sure to cover up the dough that you are not using with cellophane, as this dough dries up very quickly.

    Since it is easier to work in small batches, cut each dough section into thirds or quarters. Then, flatten each piece of dough with your fingers for it to pass through the widest setting of your pasta roller.

    Begin to thread the dough through the rollers. Fold the sheet of dough over itself and pass it through again. Repeat this process, at the widest setting, 6-8 times to remove the air pockets in the dough. This action also continues to “knead” the dough making it smoother.

    Don’t be surprised when you hear bubbles of air burst!

    We are now ready to start stretching and thinning out the dough. Continue to reduce the width of the rollers as you pass the dough through each setting, only once, up until you reach the last or second to last setting. 

    Set the flattened dough on a wooden board and cover with a clean tea towel. Continue in this fashion until all the dough has gone through this process.

    I usually make these with my daughter and husband. The extra help means we are very quick. One person will pass the dough through the rollers, one will cut, and one will fry. If you are alone making these, be mindful that the dough will quickly dry our so work quickly through the steps.

    A photo collage depicting how the Crostoli dough is cut with a fluted pastry cutter. They look like ribbons hence the name Italian ribbon cookies.

    Shaping the Crostoli

    Cut the thin sheets of dough into little strips with a fluted pastry wheel. This is a rustic treat, so as long as they resemble a rectangle, there is no need to pull out a ruler to start measuring.

    This is carnival food after all!

    Would you believe this fried Italian cookie is sometimes referred to as Italian ribbon cookies? Yet another name to add to the long list of names.

    What is important, however, is to cut a slit down the middle of your rectangle. This will encourage the dough to puff up nicely.

     

    The dough to make crostoli is shaped into an angel wing. This Italian cookie is ready to be deep fried.

    The exception is if you are making the shape of angel wings. Basically, just pinch the middle of the dough and make small slits on the bow. 

    Frying the Crostoli

    Before we begin, line a few baking sheets with paper towels. This will help to absorb the excess oil from the crostoli once removed from the pot.

    Fill a heavy-bottomed pot with a couple of inches of vegetable oil. Heat the oil over medium-high heat to a temperature of 375°F. Always exercise extreme caution when frying.

    Gently drop 2-3 pieces of crostoli dough in the hot oil. Notice how the dough immediately puffs up.

    With the help of two forks, quickly turn them over for a few more seconds and remove them with a slotted spoon as soon as they turn golden brown. The whole process for each batch takes 5-6 seconds. Do not overcrowd the pot.

    Transfer to baking sheets and allow to cool.

    Repeat this process until all the crostoli have been fried.

    Dust these crispy, flaky Italian sweets with icing sugar just before serving.

    Fried Italian Cookies we Love

    • Struffoli
    • Caragnoli
    • Screppelle aka Italian Donuts

     

    A close up shot of the dozens of tiny air pockets of this Italian fried Italian cookie (crostoli) can be seen.

    Recipe origins

    Well, you can probably guess that I grew up with these Crostoli.

    My mom would refer to them as Chiacchiere, which is pronounced key-AH-kyer-ay.  This funny-sounding word, when translated, refers to chatter or chit-chatting.

    She would always include them as part of the many Italian Christmas cookies made during this period. These would also make an appearance at Easter.  Needless to say, they were always a big hit.

    While frying these “bow tie cookies,” I was transported back to my childhood. That’s the magical ability of food… you never know what memories can be unlocked just by a smell.

    I remember the frenzy of activity that was my mom and grandmother preparing traditional foods for family and friends. Everyone looked forward to having these carnival fritters.

    The original recipe would call for one dozen eggs! I remember my grandmother and my mom spending hours in the kitchen… rolling out the dough (with a rolling pin!) until it was paper thin.

    It’s so much easier today with the help of my pasta roller. I have scaled down the recipe… but I remember the effort and the amount of work involved. And yet, not once did I hear any complaints. It really was a labor of love.

    Would you believe a healthy version of this recipe can be made in an Air Fryer? Just follow this link for Air Fryer Italian Cookies.

    I hope both of these recipes for crispy Crostoli will contribute to your carnival celebrations!

     

    Italian fritters called frappe or crostoli dusted with icing sugar on a white serving platter.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this Crostoli recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A close up shot of the dozens of tiny air pockets of this Italian fried Italian cookie (crostoli) can be seen.

    Crostoli aka Chiacchiere Napoletane

    It’s carnival time! In keeping with my family’s tradition, I love to make this family recipe for authentic Crostoli aka Chiacchiere Napoletane.
    5 from 8 votes
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    Course: Dessert
    Cuisine: Italian
    Prep Time: 2 hours hours
    Cook Time: 1 hour hour
    Total Time: 3 hours hours
    Servings: 36 servings
    Calories: 56kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1¾ cups flour all-purpose
    • 2 tablespoons granulated sugar
    • ½ teaspoon baking powder
    • Pinch salt
    • 2 eggs lightly whisked, room temperature
    • 2 tablespoons olive oil
    • 2-3 tablespoons liquor grappa, brandy, rum, etc...
    • ½ lemon zest

    For Frying:

    • 6 cups vegetable oil for frying
    • icing sugar for dusting

    Instructions

    • In the bowl of a stand mixer, combine the dry ingredients.
    • Add the lightly beaten eggs and use the dough hook to combine. The mixture will resemble small breadcrumbs.
    • Add the oil, liquor and lemon zest. Mix together for a few minutes. Remove dough hook and knead gently a few times. Alternatively, can knead by hand.
    • Once the dough is formed, shape into a ball, cover with a piece of plastic wrap and let it rest for about 1 hour.
    • Prepare a large tray lined with paper towels.
    • Heat vegetable oil to 375°F.
    • Divide the dough into 2 parts. Work with one half of the dough at a time while keeping the rest covered with plastic wrap.
    • Cut each section into 3-4 pieces and flatten each piece in order to start the process of thinning out the dough. 
    • Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting) in order to remove the air pockets of the dough. 
    • Begin to reduce the thickness until you reach the last or second to last setting of your pasta roller.
    • Place the piece of dough on a flat surface or wooden board and cover with a piece of cellophane.
    • Continue in this manner until all the dough has gone through this process.
    • With a fluted pastry wheel, cut into rectangles (or whatever size you want); make a slit (or two) down the middle.
    • Gently drop each piece of dough in the hot oil. The dough should immediately puff up. Quickly turn them over for a few more seconds and remove with a slotted spoon. Place on a large tray which has been lined with paper towels. This process for each piece of dough should take 5-6 seconds.
    • Repeat until all the dough has been rolled, cut and fried.
    • Dust with icing sugar just before serving.
    • These are best served the day they are made.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

     
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 56kcal | Carbohydrates: 10g | Fat: 1g | Cholesterol: 9mg | Sodium: 3mg | Potassium: 15mg | Sugar: 5g | Vitamin A: 15IU | Calcium: 5mg | Iron: 0.3mg
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    This post was originally published on February 9, 2016 and republished on February 16, 2019 with updated content, photos and a video. Thanks for watching and sharing!

     

     

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    Filed Under: Christmas, Italian Cookies

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Camile

      February 28, 2022 at 1:40 pm

      Hi,
      I thought I saw a recipe for baked cristoli on your site. Is it still
      available?
      Thank you.

      Reply
      • Maria

        February 28, 2022 at 1:42 pm

        Thanks so much for your interest Camile. Yes, here is the link:https://www.shelovesbiscotti.com/air-fryer-italian-cookies/
        Enjoy!

        Reply
    2. carol renner gentile

      October 26, 2021 at 2:42 pm

      MY MOTHER’S FAMILY WAS FROM BARI, ITALY AND THEY MADE THESE AND DIPPED THEM IN WARMED HONEY AND TOPPED WITH COLORED SPRINKLES. THEY CALLED THEM “CARTELATTE” OR, IN DIALECT, “CARTEDAD”. SO GOOD! C. GENTILE

      Reply
      • Maria

        January 03, 2022 at 9:16 am

        Thanks for sharing Carol!

        Reply
    3. Maria DiFiore

      November 22, 2020 at 4:41 pm

      I’ve been looking for these since my father passed away in 2018. I’m so happy I found your recipe! I’ll be sharing this with my husband and son very soon.

      Thank you!

      Reply
      • Maria

        November 23, 2020 at 11:03 am

        I am sorry for your loss Maria. Hope these crostoli resemble your family recipe, enjoy!

        Reply
    4. Bryan

      October 15, 2020 at 7:25 am

      5 stars
      My family made something similar. We called it catidate (not sure on spelling). It was thin ribbons fried. Then my nonna made a sticky tart mixture of wine by cooking it on the stove top. Topped the strips with the tart sticky mixture and then dusted with powdered sugar. I want to make them but I do not know what she used to make the syrup.

      Reply
      • Maria

        October 16, 2020 at 5:52 pm

        My nonna would make something similar… she would use mosto cotto from homemade wine… basically boiled down grape must. Does this sound familiar to you?

        Reply
      • Lara

        December 28, 2020 at 2:13 pm

        Sounds like a type of Cartellate! My grandfather pronounces it “cattadette” and makes it in the pinwheel/rosebud shape but I was able to find recipes with that spelling.

        Reply
    5. Tasha

      September 19, 2020 at 8:48 am

      Hi, Maria! I’d really live to try this recipe, but I don’t have a pasta roller. Would it be too hard to make this if I use a rolling pin istead?😅

      Reply
      • Maria

        September 19, 2020 at 9:51 am

        Thanks for your interest Tasha. Oh yes, most definitely. My grandmother would make this recipe with her 3-foot long rolling pin! Get ready for a nice work out for your arms… lol. Enjoy ♥

        Reply
    6. Maria from NJ

      May 18, 2020 at 8:54 am

      5 stars
      Thank you! I looked for this recipe for years. My great aunt made these for every special occasion. She lived far from me, but kept saying that I needed to come see her to learn how to make “the bows”. Unfortunately she passed away before I got to learn, so the recipe passed with her. I made these cookies and I know that she smiled in heaven, because although she would say hers were better, these were the closest I’ve been able to come to her recipe in the past 30 years.
      I will now get to pass these along to the next generation!

      Reply
      • Maria

        May 18, 2020 at 4:14 pm

        My pleasure Maria! I am so happy to read this. Thanks so much for sharing!

        Reply
    7. PAT C.

      April 10, 2020 at 12:07 pm

      MARIA,
      THANK YOU FOR THE FOND MEMORIES. I REMEMBER MY MOTHER & COMARE’ MAKING BUSHEL BASKETS FULL OF THESE FOR WEDDING SHOWERS FOR THE SWEET TABLES, WHEN I WAS A KID. MY HUSBAND & I MAKE THEM EVERY YEAR TOGETHER FOR MY CHRISTMAS TRAY’S. SO DELICIOUS!! I LIKE THEM WITH THE HONEY & HE LIKES THEM WITH THE POWDER SUGAR.

      Reply
      • Maria

        April 10, 2020 at 8:00 pm

        My pleasure Pat! Thanks for taking the time to comment! Wishing you and your loved ones a Happy Easter!

        Reply
    8. Antoniette

      April 07, 2020 at 5:55 am

      5 stars
      Highly recommend this recipe to make. Easy to follow and they taste authentic 👏😋

      Reply
      • Maria

        April 07, 2020 at 8:25 am

        Thanks so much, Antoinette!

        Reply
    9. Sheri

      April 05, 2020 at 8:40 pm

      Was the recipe for the Christmas variation ever published

      Reply
      • Maria

        April 05, 2020 at 10:44 pm

        Hi Sheri, it is still on my to-do list. I published an air fryer version instead. If interested, you can find it here: Air Fryer Italian Cookies Recipe
        Thanks for your interest.

        Reply
    10. William Croschere

      January 08, 2020 at 1:10 pm

      Made these for Christmas had not eaten these in fourty years
      They are very easy to do being a 71 year old male if I can do these anyone can . So happy to have this recipe thank you

      Reply
      • Maria

        January 13, 2020 at 8:44 am

        My pleasure William! I am thrilled to hear you enjoyed the Chiacchiere. Thanks so much for sharing, appreciate it!

        Reply
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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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