As winter advances and the days grow shorter, the Friulian kitchen fills with sweet aromas that evoke warmth and tradition. Crostoli, with their crunchy texture and delicate sweetness, are a symbol of festivity and togetherness in Friuli Venezia Giulia, where each family keeps its own version of this delicacy. Made with simple ingredients like flour, sugar, and eggs, crostoli stand out for their fragrance, enhanced by lemon zest that adds a touch of freshness. The preparation technique is essential: the dough is rolled out into a thin sheet and cut into rectangles, which are then fried until achieving a perfect lightness that enhances their crunchiness. Traditionally, these sweets were made during Carnival, but today they can also grace the tables of holiday festivities or simply accompany an afternoon with friends, perhaps served with a dusting of powdered sugar. In some local variations, you can also find crostoli enriched with spices or flavors, making them even more unique. Ideal to enjoy with a glass of sweet wine or a warm tea, crostoli represent a moment of sweetness that feels like home, perfect for brightening up a Sunday lunch or a snack among friends. Each bite is a reminder of tradition, a way to rediscover the roots of a cuisine that celebrates the simplicity of ingredients and the art of making.

Mix the flour and sugar, create a mound with a hole in the center and add the eggs and softened butter. Knead well with your hands until the ingredients are well combined, then roll out a not-too-thin sheet on the work surface. With a sharp knife or a special crinkled wheel, cut out rectangles of about 10 cm x 5 cm. Make three cuts in the center lengthwise without cutting the edges and fry in plenty of oil or lard. They should remain very light (not golden). Drain on paper towels and serve dusted with powdered sugar.