At Carnival we prepare Strufoli

The excellent Umbrian culinary tradition gives us many tasty recipes, some typical of certain territories, others linked to specific periods of the year or holidays. We accompany you on a journey through the sweetest and tastiest Umbrian flavors to prepare together with your children.

Among the typical Umbrian desserts of Carnival, today we see the recipe of Strufoli alla Perugina or Castagnole, so called according to the area of ​​Umbria in which they are prepared and of different sizes, the first larger, the second smaller and gnocchetto-shaped. . Both strufoli and damselfish are fried and served soaked in alchermes or sprinkled with honey or sugar.


8 eggs
8 tablespoons of extra virgin olive oil
8 tablespoons of sugar
16 tablespoons of flour
1 glass of mistrà and / or rum
1 grated lemon peel
1 teaspoon of baking powder
vanilla flavoring (optional)
honey and alchermes for garnish
fry oil


Combine the flour, yeast, seed oil, lemon peel, sugar, aromas and liqueurs. Mix everything vigorously for several minutes, to form a consistent and honeycomb mixture. Add a little flour if needed or milk if necessary. Let the dough rest for about an hour. Heat the seed oil in a large pan. Take a spoonful of the dough and dip it in boiling oil. When they are swollen and golden, remove them from the oil and place them on absorbent paper. Sprinkle the alchermes strufoli and pour the melted honey in a bain-marie.

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