{"id":204098,"date":"2025-02-04T11:00:47","date_gmt":"2025-02-04T10:00:47","guid":{"rendered":"https:\/\/shop.oliobonamini.com\/?p=204098"},"modified":"2025-02-04T17:28:05","modified_gmt":"2025-02-04T16:28:05","slug":"castagnole-di-carnevale-con-lolio-bonamini","status":"publish","type":"post","link":"https:\/\/shop.oliobonamini.com\/en\/blog\/2025\/02\/04\/castagnole-di-carnevale-con-lolio-bonamini\/","title":{"rendered":"Carnival Castagnole with Bonamini Oil"},"content":{"rendered":"

Small dough balls fried in EVO oil<\/strong> and then rolled in sugar, with a crumbly consistency and an unforgettable flavour.
\nNot as famous as the classic Carnival fritters\u00a0<\/strong>but these sweet castagnole\u00a0<\/strong>are worth to tell more about and nothing to envy to all the other Carnival sweets.<\/strong>
\nOne leads to the other, the original castagnole <\/strong>are the classic mid-afternoon snack when it’s carnival time; from Verona to Venice, all the kids have always had different options to choose from when it comes to sweet Carnival recipes<\/strong>: fritters, galani and the castagnole<\/strong>. Carnival<\/strong> afternoons were always well spent when confetti, costume parties and sweet snacks were all combine together.<\/p>\n

But what is the whole story behind these sweet castagnole,\u00a0<\/strong>as much delicious as forgotten? And more than that what we all foodies for sure want to know is: which is the original recipe for this Carnival castagnole<\/strong>? Let’s find out together.<\/p>\n

The italian word castagnola\u00a0<\/strong>comes from the word castagna which means chestnut and it seems like these castagnole<\/strong> took their name right because of the chestnuts (maybe because they look alike?).
\nIn addition to that, these carnival sweets\u00a0<\/strong>make their first appearance in some recipe books from the 1600, when the castagnole original recipe<\/strong> was prepared and savored at the D’Angi\u00f2 court, in both their versions: fried and baked. At the time they weren’t just Carnival castagnole<\/strong> though, but simply castagnole <\/strong>because they were also comsumed out from the Carnival time\u00a0<\/strong>and, if you’d like us to be more specific, from the beginning of Christmas time to Ash Wednesday.
\nOur beautiful Italy, divided in so many regions, made it so that over the years the Carnival castagnole origanl recipe\u00a0<\/strong>underwent to different ingredients changes due to the local products of the single regions; in spite of this matter, there are some fundamental ingredients which cannot miss in the recipe of the castagnole\u00a0<\/strong>like: eggs, sugar, flour, a fat source like butter or extravirgin oil,<\/strong> lemon zest.<\/p>\n

\"Castagnole<\/p>\n

Find out how to prepare the castagnole with Bonamini olive oil<\/h2>\n

Here at Frantoio Bonamini\u00a0<\/strong>we love the Carnival castagnole,\u00a0<\/strong>they always bring great memories and unforgettable feelings.
\nBut a little bit because of our professional deformation and because we wanted to make them healthier, we adapted the original castagnole recipe<\/strong> to our olive oil <\/strong>producers needs.
\n<\/strong>So, we didn’t only replace the butter with EVO oil\u00a0<\/strong>but we also decided that if we were going for something fried, then at least it had to be a quality frying and that’s why we usually fry our sweet castagnole in olive oil<\/strong> and not in any vegetable oil.<\/p>\n

You heard that right, frying in extravirgin oil<\/strong>? Yes, you can so dive your food in extravirgin olive oil<\/strong>, better taste and better quality. And let’s do it now that we are coming to the Carnival time<\/strong>, one of the most greedy times of the whole year, when fried sweets like castagnole<\/strong> and fritters are a constant temptation.<\/p>\n

Ingredients
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