Sfrappole with Albana Passito – Crispy Italian Carnival Treats

16.02.26

Ingredients for 6 people:

300 g all-purpose flour
50 g sugar
40 g softened butter
2 eggs
1 tablespoon liqueur (anise, rum, or sambuca – optional)
grated lemon zest
a pinch of salt
vegetable oil for frying
powdered sugar to taste

Method:

Place the flour on a work surface in a mound with a well in the center, just as was traditionally done in old kitchens. Add the eggs, sugar, softened butter, a splash of liqueur, lemon zest, and a pinch of salt. Knead patiently until the dough becomes smooth and elastic, then wrap it and let it rest while a festive atmosphere already begins to fill the kitchen.

When the dough is ready, roll it out very thin — almost transparent — with a rolling pin or pasta machine, just as a traditional pasta maker would. Cut it into strips or diamonds and make the classic slit in the center, a simple gesture that tells an ancient story.

Fry the sfrappole in hot oil, where in just a few moments they puff up and turn a tempting golden color, releasing that unmistakable aroma that evokes Carnival and family afternoons. Once drained on paper towels, dust them generously with powdered sugar, ready to be shared.

🍷 Perfect pairing

Serve with a glass of Cinquantacinque Albana Passito: its enveloping sweetness and notes of honey and dried fruit enhance the crispness of the sfrappole, creating an elegant and distinctly Emilian finish.

Proposed pairing:
Cinquantacinque Albana Passito DOCG

Altri articoli

Sfrappole with Albana Passito – Crispy Italian Carnival Treats

🍷 Perfect pairing

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