Did you know that our culinary tradition is rich in first courses created specifically for the most fun celebration of the year? Tasty, colorful, and flavorful, pasta—the favorite food of Italians—is as central to the Carnival tradition as chiacchiere, frappe, and castagnole. From Carnival lasagna to frittata di bucatini, these are some of the most delicious recipes from this festive tradition.

1. Frittata di bucatini

Typical of Irpinia, this first course, “disguised” as a second, is nutritious, tasty, and, above all, simple to prepare and very practical. Perfect as a main course, it fits perfectly into the Carnival tradition of this area of Campania, where street celebrations with dancing, toasts, and, of course, good food are common!

Ingredients

• 400 g bucatini
• 250 g ricotta (preferably sheep’s milk)
• 3 eggs
• Grated Parmigiano reggiano (generously)
• Oil, salt, and pepper
• Optional: a bit of spicy provola or mozzarella, spicy salami, diced provola or mozzarella

Preparation
Cook the bucatini al dente. In a bowl, combine ricotta, eggs, Parmesan, and pepper (add provola, mozzarella, or spicy salami if desired). Drain the pasta carefully and mix it with the dressing in the bowl. Heat a little oil in a frying pan and pour in the mixture. Cook with a lid, which will also be handy for flipping the frittata halfway through cooking.

2. Pasta Arlecchino

Inspired by the colorful costume of one of the most famous characters of the Italian commedia dell’arte, this pasta is perfect for Carnival, not only for its delicious flavor but also for its vibrant and “scenic” presentation.

Ingredients

• 500 g multicolored pasta
• 500 g tomato sauce
• 1 vegetable stock cube
• 1/2 zucchini
• 1/2 onion
• 1 carrot
• 60 g ham
• 200 g Fresh peas (frozen peas work as well)
• Salt
• Grated cheese
• Extra virgin olive oil
• Basil

Preparation
Chop the zucchini, onion, carrot, and celery. Sauté them in a pan with a bit of oil over medium-low heat. When the onion is golden, add the tomato sauce and the vegetable stock cube, season with salt, and let it simmer for 30 minutes, stirring occasionally. Separately, sauté the frozen peas and diced ham, add salt, and mix them into the sauce. Cook the pasta al dente and toss it with the prepared sauce.

3. Neapolitan lasagna

This classic first course of Neapolitan Carnival is traditionally prepared for Mardi Gras, using ingredients that are then avoided during Ash Wednesday and Lent. With its rich flavor and variety of ingredients, lasagna is a dish that resists seasonal limitations and is enjoyed year-round.

Ingredients

• 500 g lasagna sheets
• 500 g ricotta
• 400 g fior di latte
• Grated Parmigiano Reggiano and Pecorino (about 200 g total)
• 2 hard-boiled eggs
• 4 pork sausages
• Meat ragù

Preparation
Prepare a ragù by sautéing ground meat with a bit of wine, seasoning with salt, pepper, and marjoram, then sprinkling in flour and cooking briefly before adding tomato sauce. Simmer for about an hour. In the meantime, boil the eggs and quickly blanch the lasagna sheets, laying them out to dry on a cotton cloth. Assemble the lasagna by layering the pasta sheets with ragù, sausage, dollops of ricotta, sliced boiled eggs, and fior di latte. Top the final layer with ragù and a generous sprinkle of grated Parmesan. Bake at 180°C for about 40 minutes until the surface is golden and bubbly. Let rest before serving.

Why are Carnival sweets fried?

Carnival desserts in Italy are numerous, varied, and, above all, delicious. From chiacchiere to castagnole, pignolata, and cicerchiata, these sweets are staples of the celebration. But why are so many Carnival desserts fried?

Historically, frying was a quick, cost-effective way to prepare treats for large groups of people, much like the origins of fried pizza. Over time, frying became an integral part of Carnival traditions across Italy. Whether crunchy, soft, stuffed, or colorful, fried desserts have become synonymous with masked celebrations. Each region’s Carnival sweets reflect its local ingredients and unique culinary heritage, though market demands have modernized some traditions.

Traditional Carnival desserts across Italy

While most Carnival sweets are fried, their names and recipes vary greatly by region. For example, chiacchiere—known as cenci in Tuscany, sfrappole in Emilia, bugie in Liguria and parts of Piedmont, crostoli in Friuli and Trentino, frappe in Rome, and galani in Venice and Verona—are essentially the same recipe with minor regional differences. Similarly, castagnole, which originated in northern Italy (Bordighera), is another beloved Carnival treat. These soft, round fritters, also called favette or tortelli, get their name from their chestnut-like shape.

Other regional specialties include:

• Apple fritters (Apfelkiechl) in Alto Adige, made by coating thick apple slices in a crispy batter.
• Riccioli in Mantua, cornmeal-based cookies flavored with butter, sugar, and lemon zest.
• Fritole Veneziane, enriched with raisins and pine nuts, from Veneto.

Southern Carnival desserts

Southern Italy offers its own fried delights:

• Cicerchiata, a pyramid or ring of fried dough balls coated in honey, found in Abruzzo, Molise, and parts of central Italy.
• Pignolata glassata from Sicily, especially Messina, features fried dough balls topped with lemon or chocolate glaze.
• Zeppole sarde, ring-shaped or spiraled fried treats from Sardinia.
• Migliaccio, a semolina-based dessert from Naples, originally made with millet flour.
• Graffe, fluffy fried donuts made with potato dough, also from Naples.

No matter the region, Carnival desserts embody the festive, indulgent spirit of this unique celebration.