3 sweet recipes for Carnival

Perhaps the best-known sweets of the Carnival period: cenci are delicious rectangles - more or less large - of dough fried in boiling oil.
The name comes from the shape they take once cooked, that, precisely, of small rags (cenci in Tuscan dialect).
The preparation is simple and consists of making a dough from flour, sugar, eggs and liqueur - traditionally Vin Santo is used.
The zest of lemon and orange makes cenci fragrant and fresh to the palate: the result should be a crisp, light, sugar-dusted treat.
The only downside: one pulls the other and it will be hard to stop eating them before they are finished!

Here is Juls' Kitchen's recipe for cenci to try at home!

Another great classic of this period, rice fritters are usually prepared between Carnival and St. Joseph's Day, which is on March 19.
Like all traditional sweets, the recipe can have several variations.
These delicious treats are made from rice and milk and are flavored with lemon and orange.
The only rule that applies is to eat the fritters piping hot, freshly made: only then will it be possible to appreciate the crispy crust and soft interior.

The fritters recipe is not difficult, but it does require some time: preparing the dough the day before can help!

Simplicity is the strong point of this dessert: schiacciata alla fiorentina, is a soft dough that smells of orange.
A very old recipe made with flour, sugar, lard, eggs, orange zest, salt and a pinch of saffron that gives it an unmistakable color.
The schiacciata is sprinkled with powdered sugar and the lily, the symbol of Florence, stands out on its surface.
Carnival is not Carnival if you cannot find this delicacy in the city's most renowned pastry shops.
with a sweet tooth can eat it filled with custard, whipped cream or gianduia.

For those who would like to try their hand at Schiacciata alla Fiorentina, here is the recipe!