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Intrigoni "intrigòun"

Typical sweets of Reggio Emilia Carnival, the intrigoni (intrigoun in the local dialect) are also known as "chiacchiere" or "frappe".


500 g of flour
2 eggs
150 g of sugar
75 g of butter
1 pinch of dose (yeast)
1 glass of anisette
1 spurt of white wine
lemon and orange zest to taste

How to do

With the ingredients on a board, form the dough as to make it smooth and homogeneous. Roll out the dough quite thin; through the stamp wheel, cut the strips and divide them into rectangles or squares. Inside them make two or three cuts, the slices obtained are interwoven to form the so-called "intrigòun". Fry in hot oil.