The History of the Chiacchiere “Chatter” Cookies
In Italian “chiacchiere” means “to chat,” but the word is also the name of a delicious cookie too. A Ciacchiere makes a crackle and crunch when eaten and is made of a crispy, fried pasty which crumbles all over the place. The cookies are traditionally made once a year during the celebration of Lent and today are still part of tradition for many Italian families.
The Carnevale Venice traditionally takes place at the end of February and is famous all across Europe. The Carnevale is one of the most colorful of all Italian festivals, complete with masquerade balls, music, papier mache floats and loads of other entertainment. One tradition associated with the Venice Carnevale is the “dolci traditionali di Carnevale,” which is also a delicate cookie called “Fritelle de Carnevale,” or another name for chiacchiere cookies.
Chiacchiere are also referred to as, bugles, strappole, costoli and lattughe, depending upon which region the cookies are made. Many people wonder what the name means, it is important to the recipe but there are those that still enjoy debating the origins behind this crunchy cookie. One version of the recipe uses strips of sweet dough which are formed into various shapes and fried in hot oil. The cookies are traditionally dusted with confectioner’s sugar when cooled. The dough can be formed into a bowtie, knot or left flat and is then fried in oil to a crispy, golden brown color.
Each region, family and village has its own recipe for chiacchiere which is traditional with any Italian recipes. Regional influences have a great deal to do with how the dish is prepared, which ingredients are used and any other variations which are made. Some chiacchiere recipes call for the incorporation of Marsala, Grappa or other white wine mixed in the dough, while some are made with yeast and others are not.
Some Italian families serve chiacchiere cookies during Christmas time and will allow the children to participate in the cutting and creating of the bowties. Many other countries have their own variation of the chiacchere cookie and in Switzerland the cookie is traditionally served from December through February. Preparation, shape and ingredients will all have a direct influence on which variation of the cookie is served, but everyone that tries them will agree these little cookies are like a taste of heaven.
Once the cookies have been formed and fried in hot oil, they will puff up and become a rich, golden brown. The cookies are placed on a paper towel or cloth to absorb the extra oil and allowed to cool. Once the cookies are completely cooled it is tradition to roll them into confectioner’s sugar. Store the cookies in a paper bag or an airtight plastic container in order to keep them crispy. People all over the world enjoy their own version of this sweet, little Italian cookie rich in taste and history.