{"id":11922,"date":"2024-01-26T06:54:15","date_gmt":"2024-01-26T06:54:15","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=11922"},"modified":"2024-01-26T06:54:04","modified_gmt":"2024-01-26T06:54:04","slug":"gluten-free-carnival-sweets-cicerchiata","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/gluten-free-carnival-sweets-cicerchiata\/","title":{"rendered":"Gluten-free carnival sweets: Cicerchiata"},"content":{"rendered":"

This idea for gluten-free carnival sweets<\/strong> came to me from my friends at the Rieti and Viterbo Chamber of Commerce, who, keeping alive an initiative conceived during the Covid-19 pandemic, organised FB lives from theOsteria Le Tre Porte<\/a> in Rieti to publicise the products of the area by sending to bloggers and journalists throughout Italy the ingredients to prepare various dishes including Cicerchiata<\/strong>.<\/p>\n

When I received the information about the recipes we would prepare together, I had not imagined that Cicerchiata<\/strong> would be a dessert. Instead, in the province of Rieti, it is the traditional Carnival dessert inspired by Campania’s ‘Struffoli<\/strong>‘. The traditional form is that of a garland, which is obtained by pouring the sweets into a doughnut mould, while I\u2019m proposing a mini-serving version so as not to be tempted to eat too much of it.<\/p>\n

Given the fundamental role of honey<\/strong> in this recipe, it seems that the spread of Cicerchiata is linked to the development of bee-keeping<\/strong> in this area of Italy, while the name is presumed to derive from the legume grass peas of which the sweet balls of dough reproduce the shape and colour, so Cicerchiata would be a nice ‘stack of grass peas’.<\/p>\n

Like many Carnival sweets, Circerchiata symbolises regeneration through its circular shape, the frying that turns a cold dough into a delicacy, and the vitality of honey and colourful decorations.<\/p>\n

A tip for those of us who have to be careful with both fried food and simple sugars<\/strong>? Form very small balls, just like dried chickpeas, and reduce the amount of honey to the minimum necessary<\/strong> to hold the precious compositions together.<\/p>\n

Here are a few more ideas for Carnival: Krapfen with jam<\/a> e Fried cream<\/a>.<\/p>\n

\"cicerchiata\"<\/a><\/p>\n

Cicerchiata<\/strong><\/span><\/h1>\n

60g carbohydrates per 100g without candied fruit and coloured sprinkles<\/u><\/strong><\/span><\/h1>\n

Ingredients<\/span><\/strong><\/h2>\n