Le sfrappole: storia, origini e tradizioni di un dolce bolognese

Sfrappole: history, origins and traditions of a Bolognese dessert

Sfrappole are one of the most beloved and representative sweets of the Bolognese Carnival, but their history has very distant roots, in a past rich in traditions and meanings. This crunchy and light dessert, which melts in the mouth, is a symbol of the celebrations and culinary traditions that have been handed down for centuries. Their origin is shrouded in mystery, but there are many theories that tell us how sfrappole became one of the must-haves of Bolognese cuisine.

The origins: a dessert that is lost in time

The origins of sfrappole date back to very ancient times and, like many other traditional recipes, it is difficult to trace with certainty who invented them. Some scholars trace the birth of this fried sweet to the ancient Romans, during the celebrations of Saturnalia, festivals in honor of the god Saturn, where frictilia were prepared, sweets fried in animal fat, which were very similar to our sfrappole.

In ancient Rome, the famous cook Apicius, in his treatise De re Coquinaria , tells of dishes fried in cooked honey, which could be one of the first testimonies of a sweet similar to sfrappole.

The name “frappe” and the traditional recipe

The term "frappe" first appears in 1560 in the work La singolare dottrina by the Florentine Domenico Romoli, known as Panonto, who in his recipe describes the preparation of thin sheets of flour, eggs and sugar, fried in lard. A century later, the famous chef Bartolomeo Scappi, in his treatise Opera , proposes a similar recipe, suggesting preparing a dough from which to obtain "palle" or "diversi altri lavorieri" - a clear allusion to the shape of sfrappole.

In 1803, in the Gastronomic Dictionary La nuova cucina economica by Vincenzo Agnoletti, the flappe are described in two variants: one "di grasso", richer and tastier, and one "di magro", lighter. The sfrappole bolognesi, therefore, are not just a dessert, but a true piece of Italian culinary history.

Sfrappole today: an unmistakable tradition

Over the centuries, sfrappole have spread throughout Italy, taking on different names depending on the region: chiacchiere, cenci, bugie, crostoli, galani, fiocchetti… Yet, their essence has remained the same: a mixture of flour, sugar, eggs and a pinch of salt, fried until crispy and light, and then dusted with icing sugar.

In Emilia-Romagna, sfrappole are especially loved during Carnival. These crispy, crunchy treats are often flavored with orange, which gives them a fresh, citrusy note, making each bite a unique experience. Sfrappole Bolognese are one of the many variations of Italian chiacchiere, and each has its own little secret, its own special touch.

A dessert that tells a story

Sfrappole are not just a Carnival dessert, but a tradition that unites generations, recalling celebrations, families and conviviality. Ancient legends tell that they were prepared in large quantities during Carnival to cope with the fasting of Lent. A dessert rich in history, but also stories, anecdotes and moments that make every bite a journey through time.

Today, sfrappole are still a symbol of celebration, sharing and love for traditional cuisine. In our shop and on our website, you will find the best artisanal sfrappole (click HERE ), prepared with the same passion and respect for the tradition that has been handed down for centuries. If you want to savor a corner of the history of Bolognese cuisine, there is nothing better than enjoying these sweet wonders, with a cup of tea or a glass of sweet wine, for a moment of pure pleasure.

If your mouth is watering and you want to discover the authentic taste of Bolognese sfrappole, don't forget to visit our store or take a look at our e-commerce, where you can find many other typical delicacies of Bolognese cuisine and more!

Happy Carnival and bon appetit! 🎭🍽

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