Cicerchiata is a traditional Carnival dessert, easy and fun to prepare. It’s an opportunity to enjoy a carefree moment together as a family.
When you think of Italian desserts, classics like tiramisu and cannoli might come to mind. However, there’s a delightful treat that’s a must-try, especially during the Carnival season: Cicerchiata. This unique dessert hails from the regions of Abruzzo, Marche, and Umbria, and is deeply woven into the fabric of Italian festive traditions. Let’s dive into its origins, how you can make it at home, the variations you might explore, and the best ways to store it.
The Origins of Cicerchiata
Cicerchiata gets its charming name from the Italian word “cicerchie,” which means chickpeas. It might seem odd at first, but the name is a nod to the dessert’s appearance. The small, fried dough balls that make up cicerchiata bear a striking resemblance to chickpeas, both in size and color. Traditionally, this dessert is prepared during Carnevale, the festive season leading up to Lent, when indulgence is encouraged before the fasting period begins.
Struffoli, Pignolata, Cicerchiata: What Are the Differences?
Cicerchiata, Struffoli, and Pignolata are quite similar desserts, but they have some distinct differences. Struffoli, which come from Campania, are traditionally made during the Christmas season and have a few more ingredients than Cicerchiata. In Sicily, a similar version is called Pignolata, and like Struffoli, it’s more of a Christmas treat than a Carnival one. On the other hand, Cicerchiata is a typical Carnival dessert in the regions of Marche, Umbria, and Abruzzo.
The Simple Joy of Making Cicerchiata
One of the reasons why Cicerchiata is such a beloved dessert is its simplicity. It’s an easy and fun recipe to prepare, and in many Italian families, it’s an opportunity to enjoy a carefree moment together as a family. Kids often get to lend a hand in making this delightful treat, creating cherished memories in the process.
The straightforward ingredients and uncomplicated steps make Cicerchiata a joy to whip up. As the dough comes together and the sweet aroma fills the kitchen, a sense of warmth and togetherness permeates the air. It’s a chance for parents to pass down culinary traditions while involving their little ones in a hands-on, creative activity.
Like all traditional recipes, the recipe for Cicerchiata has many variations. The one I’m sharing with you today is the base recipe for the Abruzzese Cicerchiata, which was given to me by a friend who lives in Abruzzo.
Ingredients for Cicerchiata
The ingredients are straightforward and likely already in your pantry. Here’s a basic recipe to get you started:
- 300 g (2½ cups) 00 flour or all-purpose flour
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons olive oil
- 1/2 teaspoon baking powder
- 300 g (¾ cup plus 2 tbsp) multiflower honey
- A pinch of salt
- A handful of toasted almonds
- Colorful sprinkles for decoration
- A pinch of cinnamon (optional)
- Sunflower seed oil, for frying
How to Make Traditional Cicerchiata from Abruzzo Region
Prepare the Dough: Prepare the dough by combining flour, eggs, sugar, oil, a pinch of salt, and baking powder. Use a fork to initially mix the ingredients (1), then knead everything together by hand until you have a soft, smooth, cohesive dough.
Shape the Dough Balls: Cut the dough into thin strips, then roll the strips into long ropes about the thickness of a finger. Cut these ropes into small pieces (2), roughly the size of chickpeas, then patiently roll each small piece into a small ball (Optional). Lightly coat the dough balls in flour.
Frying: Heat the vegetable oil in a deep pan. Once hot, fry the dough balls in batches until they are golden brown (3).
Use a slotted spoon to remove them and drain on paper towel (4).
Coating with Honey: In a saucepan, warm the honey over low heat. Add the fried dough balls and almonds, then stir continuously to evenly coat the dough balls in the honey, ensuring it does not remain at the bottom of the pan (5).
Assembly: Transfer the honey-coated dough balls into cupcake liners and, optionally, sprinkle with a touch of cinnamon. While still sticky, decorate with sprinkles, if desired (6).
NOTE — Instead of using cupcake liners, you have two attractive presentation options for honey balls: (1) Form the honey ball mixture into a ring shape on a plate or platter, leaving an open center area. (2) Create a small mound or pile of honey balls in the center of a serving plate or platter. Guests can then take pieces directly from the plate.
Cicerchiata Video Tutorial
Exploring Variations
While the classic Cicerchiata is delightful, there are variations you might consider. Some recipes incorporate anise or vanilla for added flavor. Others might use nuts such as almonds or hazelnuts, adding a crunchy texture to the sweet. Each family might have its own twist, passed down through generations, making cicerchiata a dessert that can be personalized to your liking.
Storing Your Cicerchiata
Though Cicerchiata is best enjoyed fresh, you can store it if needed. Once the honey has set, place the dessert in an airtight container. It can be kept at room temperature for a few days. If you want to preserve it longer, store it in the refrigerator, but be aware that refrigeration might make the honey harden further. Before serving, allow it to come back to room temperature for optimal taste and texture.
Italian Carnival Cicerchiata Dessert: A Sweet Tradition
Cicerchiata is more than just a dessert; it’s a piece of Italian history and culture. Preparing and sharing it with friends and family is a joyful experience, especially during Carnival, a time meant for celebration and togetherness. Whether you stick to the traditional recipe or put your own spin on it, making cicerchiata is sure to add a sweet touch to your festivities. So gather your ingredients, roll up your sleeves, and enjoy crafting a dessert that’s as fun to make as it is to eat!
Cicerchiata: The Italian Carnival Dessert That Sparks Joy
Ingredients
- 300 g 00 flour or all-purpose flour
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons olive oil
- 1/2 teaspoon baking powder
- A pinch of salt
- Sunflower seed oil for frying
- 300 g multi-flower honey
- A handful of toasted almonds
- Colorful sprinkles for decoration
- A pinch of cinnamon optional
Instructions
- Prepare the dough by combining flour, eggs, sugar, oil, a pinch of salt, and baking powder. Use a fork to initially mix the ingredients, then knead everything together by hand until you have a soft, smooth, cohesive dough.
- Cut the dough into thin strips, then roll the strips into long ropes about the thickness of a finger.
- Cut these ropes into small pieces, roughly the size of chickpeas, then patiently roll each piece into a small ball.
- Lightly coat the dough balls in flour.
- Heat the vegetable oil in a deep pan. Once hot, fry the dough balls in batches until they are golden brown. Use a slotted spoon to remove them and drain on paper towel.
- In a saucepan, warm the honey over low heat.
- Add the fried dough balls and almonds, then stir continuously to evenly coat the dough balls in the honey, ensuring it does not remain at the bottom of the pan.
- Transfer the honey-coated dough balls into cupcake liners and, optionally, sprinkle with a touch of cinnamon.
- While still sticky, decorate with sprinkles, if desired. Enjoy!
