The Carnival “Frittelle lunghe” in 10 steps
Carnival is in the air. The first celebrations held in the heart of Sardinia set up in honour of St. Anthony. Bonfires, traditional masks and folk rituals open this event calendar on the island.
Arzachena is getting ready for the Carnival with scheduled events from February 20th to March 1st . .
Sunday, February 23rd – The parade of allegorical wagons
Tuesday, February 25th – (MardìGras) in the town centre and the grand final on
Sunday, March 1st – in the nearby village of Cannigione where a burst of a lively crowd and energy spill over streets and squares.
The traditional music and the typical cuisine are the protagonist again after the Epiphany’s break.
The most awaited event, no doubt, is the tasting of the typical Carnival ““Frittelle lunghe” dusted with sugar or honey. In the local dialect they are called “frisgjoli longhi” and are prepared by “mastri frittellai” (skillful cooks) who are in charge of offering them to the passers-by.
Do you know the recipe to make the “carnival frittelle” according to the tradition of Arzachena? Each family personalises its own recipe: some details, doses or aromas can slightly change, but always with an excellent result.
Here is one among the oldest recipes. Shouldn’t you be in Arzachena at Carnival, you can make it at home as if you were here.
The Carnival “ frisgjoli longhi”
in 10 steps
1 Kg. of flour
1 hg. of sugar
2 glasses of milk
½ litre of tepid water
1 cup of sweet liquor
5 grams of brewer’s yeast
4 fresh eggs
grated zest of 1 lemon and grated rind of 1 orange
sugar or honey
The “frittelle” will certainly be much tastier if you use natural ingredients such as agricultural products from local farmers.
#1 beat the eggs with the sugar in a mixing bowl and add the lemon and orange grated peel to flavour.
#2 add milk and gradually the sifted flour. Mix well with a whisk avoiding the formation of clots
#3 melt well the yeast in a bowl with a bit of tepid water and add it to the mixture
#4 finally add the sweet liquor and work the dough with your hands
According to tradition, the mixture is whipped by hand. You need experience to know when the mixture is ready to perfection, but usually it is at the right point when it is smooth and comes easily off from the bowl.
#5 cover the mixture with a clean cloth and keep it warm, but away from heat sources. Let rise for about an hour and a half. Pastry will be at the right point when it doubles in size.
#6 delicately fold in the mixture two whipped egg whites
#7 heat well the oil in a frying pan
#8 Put some mixture in a pastry bag and pour in the hot oil making a spiral shape from the inside out of the pan. As it becomes browned, turn and go on cooking the other side
#9 pat dry with absorbent kitchen paper and sprinkle with sugar or honey
#10 Eat now the “frittelle” and let us know if you like them on our facebook page
Are you planning to spend your Carnival at Arzachena? Call the Tourist Office to know how to get there, where to stay and which events will be hold day by day until March 1st