Chiacchiere di Carnevale

Chiacchiere di Carnevale


  • Flour – 500 g
  • Butter – 30 g
  • Sugar – 70 g
  • Eggs – 4
  • Zest of 1 lemon
  • Salt – a pinch
  • Icing sugar
  • Liqueur (Grappa, Rum or Alchermes) – 2oo ml
  • Oil


  • Make a well with the flour, and add the sugar, the softened butter cut into small pieces, the eggs, the zest of a lemon and the salt.
  • Mix the ingredients and stir in the flour as you go.
  • Add the liqueur and mix until you obtain a smooth and homogeneous dough.
  • Let it sit for at least one hour.
  • Once the dough has rested, roll it out with a rolling pin as thinly as possible.
  • Cut rectangles of dough that are about 4 x 10 cm in size.
  • Dip the dough strips in 180 ° C oil and, when they start to brown, take them out and place them on paper towels.
  • Sprinkle with icing sugar.

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.