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Crostoli
(2)
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
For 4 people
Ingredients
500 g of flour,
3 egg,
30 g of butter,
2 tablespoons of white grappa,
1 litre of frying oil,
icing sugar,
salt.
Introduction
The word crostolo derives from the Latin crusta, which indicated a kind of biscuit (street vendors once put ice cream on the crostolo, before the cone was invented). Typical desserts of the carnival festivities, probably of Venetian origin, crostoli are widespread in many regions with different names such as chiacchiere, cenci or galani.
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