Step by step

Roll out the pastry to ½ cm thickness

The cooking of these carnival pastries must be done in oil of a constant temperature: to check the temperature, equip yourself with a thermometer or do the test with a toothpick: as it rests on the bottom of the pan, if you notice bubbles on it this means that the oil is hot enough.
There are several variants of these carnival pastries: in the dough, for example, you can replace the grappa with other spirits such as rum, brandy or marsala. The tradition of making these pastries dates back to the sweet snacks fried in pork fat that in ancient Rome were only made during the Carnival period.