The carnival, which lasts from Shrove Thursday until the Tuesday before Ash Wednesday, is a cheerful and colorful celebration that unites both adults and children.
In this period it is easy to see colorful floats parading down the street, surrounded by masks, confetti and streamers, but the celebrations of this rich festival don't stop in the street but also on the tables! Carnival is traditionally a rich and delicious period to prepare for the purification period of Holy Easter.
Tuscany offers a rich variety of traditional desserts including a large portion for special occasions such as in this case: Carnival.
The desserts are simple in both preparation and ingredients, like all Tuscan culinary tradition, yet they manage to win over anyone after just a first taste.
The rags
These famous carnival sweets, which take their place in the traditions of almost all Italian regions, have various names. In Tuscany, more precisely in Florence and Prato, they are called cenci but can have different names such as frappe, chiacchiere, lie or galani. Although the expression used to call them changes, their known and loved taste does not change. (Although the Tuscan recipe requires the addition of vinsanto).
Cenci are desserts made from deep-fried, stretched dough served with a sprinkling of icing sugar. For an even more delicious version you can fill them with custard and chocolate.
Rice pancakes
Tuscan Rice Fritters, called both St. Joseph's Fritters, according to tradition which requires them to be prepared for the anniversary of the Saint (March 19th) and Carnival Fritters since they are also prepared during the Carnival period, are a typical dessert of the cuisine Florentine.
With a round shape similar to meatballs, they are prepared by mixing rice with orange and lemon zest, all enriched with raisins if desired, fried and then dipped in granulated sugar.
Florentine Schiacciata
The Florentine Schiacciata is a Tuscan dessert, typical of the Carnival period, not to be confused with its homonymous tortilla with oil which is instead savory.
A soft dessert, easy to prepare and with a delicate flavor, it is made with simple ingredients such as sugar, milk, yeast and flour. Its main feature is in its decoration which offers the traditional buttoned lily. Made on top of the cake with a sprinkling of icing sugar first and then a sprinkling of cocoa.
To flavor the Florentine Schiacciata and give it the classic internal yellow colour, orange zest and juice are used, but many also add a pinch of saffron which gives the dessert a stronger tone and flavour. It can also be accompanied by orange flavored custard.
Berlingozzo
Certainly less known than the previous ones mentioned, Berlingozzo is also prepared during the Carnival period typical of Tuscany.
This dessert has ancient origins and is also mentioned by fifteenth-century poets who describe it as served as an appetizer at the table of Cosimo I de'Medici. It is also told how the Tuscan pranksters hung it around their necks just to joke, which has become synonymous with pranking.
The name berlingozzo derives from the name of Shrove Thursday also known in Tuscany, berlingozzo.
Berlingozzo is a leavened product with a typical donut shape, it is prepared with simple ingredients such as egg yolks, flour, sugar and yeast. It is possible to decorate it in any way but it is easier to find it with sugar castings, colored sprinkles and sugared almonds.
