As promised, here’s the recipe for** baked chiacchiere**. I’m writing this for everyone who, like me, hates deep-frying but can’t resist the temptation of chiacchiere during Carnival season!! The ingredients are enough for 6–8 people who aren’t too big of a sweet tooth! (That last part is very important: if it’s anything like at my house, they’re just enough for 2 people… :D )

Chiacchiere, bugie, cenci, frappe, crostoli—or whatever you call them in your area—have a very long history, which I’ll share with you here. I found it on an interesting Facebook page (LINK), from which I’m also borrowing the image that very clearly illustrates how widespread the name is in Italy! "Chiacchiere trace their origins to frictilia, fried pastries that women used to make in honor of the deities who protected fertility, specifically during Carnival. These pastries come in numerous recipe variations and perhaps even more so in their names, which frequently vary from province to province, reflecting the vast linguistic and dialectal diversity found in Italy, as well as its history." Cute, isn’t it? Did you know that? Let me know in the comments what you call these treats! This time, the recipe is from my dad: I spent an afternoon with him learning the art of making chiacchiere :). The ingredients are for six people, and it takes about an hour to make them!