During carnival season, all pranks and practical jokes are allowed

From a gastronomic point of view schiacciata alla fiorentina (florentine flat cake), cenci (sweet "rag") and frittelle (rice fritters) are the kings and queens of Carnival. A delight for children but loved by everyone, they make a fine show in bakeries and confectioner's shops. It is even possible to make them at home, it just takes a little good will!!

Schiacciata alla Fiorentina is THE traditional cake made in Florence at Carnival time ; it can be found only in town. You can buy it plain or filled with cream or Chantilly cream.
It was once called greased schiacciata because it was made with lard – this version calls for extra-virgin olive oil which is much lighter.

INGREDIENTS
250 gr. 00 flour
150 gr. sugar
1 egg
1 orange (squeezed and with the peel grated)
15 gr. brewer’s yeast
1 sachet vanilla
extra-virgin olive oil
saffron or nutmeg
icing sugar

Place the flour in a large bowl, add the yeast and water and knead till smooth and even. Cover with a cloth and allow to rise for about 1 hour.
Add the egg, sugar, vanilla, 4 tblsp oil and the orange juice and grated peel a pinch of salt and some grated nutmeg or a sachet of saffron. Knead well for 5 minutes and lay in a greased rectangular baking tin of a size that the dough is 2 cm high. Allow the dough to rest for another hour then bake at 180°C for 30 minutes until the cake turns a golden orange brown.
Allow to cool and sprinkle with abundant icing sugar.

Their name, Cenci, means “rags” they are widespread in whole Italy with other names, but everywhere they are prepared at Carnival time.

INGREDIENTS
300 gr flour
2 eggs
110 gr sugar
lemon grated peel
a couple of spoons of Marsala
40 gr butter
pinch of salt
15 gr. brewer’s yeast

oil to boi

licing sugar

Make a pile with flour on the table, add eggs, sugar, lemon grated peel, the liquid butter, salt, the brewer’s yeast dissolved in a little warm milk and Marsala. Knead all ingredients well and let rest for 15 minutes. Roll out the dough thin with a rolling-pin, cut out stripes, rectangles and deep fry in boiling oil until golden. Sprinkle with icing sugar. .

Rice fritters used to be made for the feast of St Joseph on 19 March, but now they are very popular at Carnival time, as well. The recipe we give below is the richest, most complete version – it can also be made lighter leaving out the pine nuts and sultanas.

INGREDIENTS
½ litre warm milk
100 gr. rice
100 gr. flour
50 gr. sultanas
15 gr. coarsely chopped pine nuts
3 eggs
a knob of butter
2 tsps sugar
1 tblsp rum
lemon peel
30 gr. brewer’s yeast
pinch of salt

Make a pile with approximately 40 gr. flour and fold in the brewer’s yeast dissolved in a little warm milk to make a smooth bun. Make a cross in the middle to keep track of how it rises. Boil the rice in the milk stirring often to prevent it sticking. Allow to cool, add the risen yeast and flour, a whole egg and two yokes, the remaining flour, the pine nuts, rum and a little milk if needed to soften the dough. Knead well and add the sultanas. Place the dough in a container near a source of warmth and allow to rise more.
When rising is finished, make golf-ball sized spheres and deep fry in boiling oil until golden brown. Sprinkle with icing sugar when cool.