Countless sweet delicacies of Campania tradition

Chiacchiere

When talking about Carnival in Italy, “Chiacchiere”, which means “small talks”, are known to be the most famous Italian sweet. Only a few know their origin and the real meaning of its name.

According to some historians, the origin of Chiacchiere dates back to the Roman Era, when women used to make sweet during Saturnalia only using flour and eggs named “frictilia”, as they were deep fried in pork fat. These sweets were served to the crowd in the street to celebrate Carnival, as they were very easy and cheap to make.

The tradition of frictilia has survived up to now for its super easy recipe, and it is considered to be a “poor sweet” when refering to its ingredients.

With time, people have tried to “enrich” the orginal recipe. In fact they can be covered with honey, cocoa powder, alchermes or dark chocolate.

Migliaccio

One of the most famous sweets of the Neapolitan tradition during Carnival time. Migliaccio is a sort of semolina and ricotta cake, considered to be a winter sweet.

The origin of Migliaccio dates back in the Medieval period. Its name comes from Latin “migliaccium”, which refers to a traditional mile bread. Mile flour was used for a lot of traditional poor sweets.

The Migliaccio is basically a soft and slightly sweetened cake with a peculiar smell. It’s super easy, but everybody loves it.

It tastes almost like the Neapolitan Pastiera, with its bright colour and millefiori smell.

Tradition wants Migliaccio to be tall and baked in a brass pan.

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