At Carnival time, only the right recipe counts!
A traditional Carnival recipe known by many different names across Italy: *Bugie*, *Chiacchiere*, *Frappe*, *Cenci*, *Galani*…
In Trentino, these delicious fried treats are called *Grostoli* or *Crostoli*, and the recipe is a family treasure passed down through generations. Among the distinctive ingredients of the Trentino version is grappa (or sometimes dry white wine), which ensures perfect frying and gives a special flavor. The use of butter in the dough is another hallmark of this mountain specialty, giving it a richer, more tender texture.
*Grostoli* are rich, crisp, and irresistibly good — yet they wear a perfect “mask” of lightness and flakiness that deceives us pleasantly, bite after bite. It’s truly hard to stop eating them…
For the dough
- 280 g all-purpose flour
- 1 egg
- 1 egg yolk
- 60 g sugar
- 50 g butter
- 30 g Trentino grappa
- Grated zest of 1/2 lemon
- A pinch of salt
- 1 liter peanut oil for frying
- Powdered sugar
METHOD:
- In a bowl, combine the sifted flour and sugar, then add the butter in small cubes.
- Beat the egg and yolk with a fork, add the salt, grated lemon zest, and grappa, and mix well.
- Incorporate the wet ingredients into the dry ones and knead until the dough is smooth and uniform.
- Form a dough ball, wrap it in plastic wrap, and let it rest for 30 minutes.
- Take a portion of the dough at a time and roll it out very thinly with a rolling pin.
- Use a fluted pastry wheel to cut regular rectangular shapes.
- Heat the oil in a pan to about 170°C (340°F).
- Fry a few *Grostoli* at a time, turning them until golden brown on both sides.
- Drain on paper towels to remove excess oil.
- Let cool slightly, then sprinkle generously with powdered sugar.
RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of typical products and traditional recipes from Trentino Alto Adige, especially from the Primiero area. On her blog www.dolcimariemonti.it
, she pays special attention to the selection of local ingredients. You’ll find traditional Dolomite cuisine as well as some new and easy modern reinterpretations.
You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.
