Intrigoni

Carnival Sweets

In the culinary tradition of Reggio Emilia, Intrigoni (in dialect intrigòun) are among the most beloved Carnival treats, also known as chiacchiere or frappe in other parts of Italy.
Crispy, light, and delicately scented, intrigoni represent the Reggio Emilia version of a sweet enjoyed nationwide during Carnival season. Their dialect name refers to their distinctive “twisted” and playful shape.
The simple dough, made with flour, eggs, sugar, and butter, is enriched with citrus zest and a splash of liqueur such as Sassolino or anise liqueur, which gives the sweet its unmistakable aroma and a distinctive character typical of Reggio Emilia’s tradition.
After rolling out the thin dough, small cuts are made in the pastry and the strips are woven together to create the characteristic shape of intrigoni.
Once ready, they are deep-fried until golden and crisp.

The recipe

Ingredients

• 500 g of flour
• 2 eggs
• 150 g of sugar
• 75 g of butter
• a pinch of baking powder
• a generous small glass of Sassolino or anise liqueur
• a splash of white wine
• and lemon and orange zest to taste

Preparation

On a wooden board, mix all the ingredients until you obtain a smooth and homogeneous dough.
Roll out a fairly thin sheet of pastry; using a serrated pastry wheel, cut it into strips and then divide them into rectangles or squares.
Make one or two small cuts inside each piece; weave each strip by passing the ends through the cut you have made.
This is how the so-called “intrigòun” is formed.
Deep-fry in hot oil.