Last updated on February 21st, 2025
If you happen to be traveling to la bella Italia during Carnival (typically in February), you’re in luck!
Carnevale (Carnival) time brings out seasonal sweet treats that are only available this time of year.
While February can be cold and rainy, it’s the perfect excuse to cozy up with some of these authentic Italian Carnival treats before they are gone.
Let’s take a look at 10 traditional Italian Carnival treats that we actually eat in Italy. After describing them for you (and making your mouth water), I’ll let you in on where you can try them across the Italian peninsula (you can try them in places besides Venice!).
Venice Bound? Be sure to read about Venice Carnival Treats + Where to Eat Them!
Jump to Section
Frittelle
Where To Try Them: At bakeries or breakfast spots in Venice.
Frittelle are Venice’s most iconic Carnival treat, beloved by locals and visitors alike. These golden, fried dough balls are traditionally made with raisins and candied fruit with every fritolèr (pastry maker) coveting their own secret recipe.
While the original version was simple, you can taste modern frittelle filled with zabaione, chantilly cream, or pastry cream.
Castagnole
Where To Try Them: Bakeries in Venice or in Tuscany at one of my Favorite Bakeries In Florence
Castagnole, named for their chestnut-like shape and color, are a beloved Carnival treat across Italy. These bite-sized fried dough balls are traditionally flavored with lemon zest and anise liqueur, then coated in sugar for a sweet finish.
While some versions are stuffed with chocolate or pastry cream, others remain simple and unfilled. In Tuscany where I currently live, a unique variation incorporates cooked rice into the batter, giving the classic recipe a new bite, which are called frittelle di riso.
Good To Know: In Venice castagnole may be called favette.
Ravioli di Carnevale
Where To Try Them: Northern Italy
Ravioli di carnevale are a sweet Italian Carnival food perfect for snacking on as you walk the city streets. Flat pieces of dough are stuffed with jam, ricotta and chocolate or other sweet fillings, folded upon itself and pinched closed before being fried (or less traditionally, baked). They’re often dusted with powdered sugar and best enjoyed warm!
Tip: Many of these Italian Carnival foods are made only during the Carnival festivities so should you spot them outside this time frame, they may not be the real deal!
Chiacchiere
Where To Try Them: Bakeries across all of Italy, specifically at bakeries in Florence.
Chiacchiere, also known as cenci, galani, bugie, or frappe, depending on the region, are a classic Italian Carnival food enjoyed in February. These thin, crispy strips of dough are deep-fried to a golden crunch and dusted with powdered sugar.
This simple dough is made with flour, eggs, oil, and a splash of grappa, sweet wine or lemon zest (according to nonna’s recipe). While traditionalists roll the dough by hand, many prefer using a pasta machine to achieve the ideal thinness—the thinner, the better!
For the best chiacchiere, visit bakeries and pastry shops, though they can also be found in grocery stores and Italian delis during Carnival season.
Ravioli Dolci
Where To Try Them: Abruzzo
Ravioli dolci is a primo piatto from Abruzzo embodying sweet and savory flavors. The filling of these ravioli is sweet made with ricotta, egg yolks, sugar, lemon and cinnamon but once cooked, they are served in a tomato sauce.
Migliaccio
Where To Try It: Naples
Migliaccio is an Italian Carnival food from Naples made from ricotta cheese and semolina flour. It’s dense and creamy, making it a perfect afternoon snack or dessert to try if you are in Naples in February.
Do you love celebrating holidays in Italy? Then be sure to read
Italian Easter Food
Traditional Italian Christmas Eve Dinner
Italian Christmas Day Meal
Mammalucchi
Where To Try Them: Pasticceria Targa (close to Rialto Bridge in Venice where they are said to be invented)
Mammalucchi are a recent addition to Venice Carnival foods, with an interesting story to go alongside. According to legend, a Venetian baker attempting to recreate an African cake accidentally crafted this irresistible fried pastry instead—proving that some of the best recipes come from happy accidents!
These soft, citrus-scented pastries are made from orange-flavored dough, shaped into long tubes, and fried to perfection. The final touch? A generous dusting of granulated sugar for a delightfully sweet finish.
Pignolata
Where To Try Them: Sicily
Pignolata is a fried Sicilian pastry from Messina. Balls of pastry are fried and covered in half chocolate and half lemon icing. Originally served during Carnival, these sweet treats can be found starting in the New Year.
Note: Stuffoli are another fried treat to try from southern Italy tossed in honey and decorated with colored sprinkles. These are a traditional Christmas treat but are also enjoyed during Carnivale as well.
Schiacciata Fiorentina
Where To Try It: Nencioni Bakery in Florence
Schiacciata alla fiorentina is a dessert eaten for Carnival from Florence. You can find it outside of the city but it’s still very much a Florentine dessert. It’s a light, airy cake topped with powdered sugar and served as a sheet cake. The best way to eat it is with chantilly or pastry cream.
Order it by the slice or bring home a whole cake and enjoy it with your friends and family at your rental for a snack, breakfast or dessert one day.
Strucchi
Where To Eat Them: At bakeries in Friuli-Venezia Giulia
Strucchi is a sweet Italian Carnival food that is also served during the Christmas season. Shortcrust pastry is stuffed with a rich nut and dried fruit filling flavored with citrus, candied fruit and a bit of grappa.
