Castagnole, Castagnoli

Castagnole and Castagnoli are two traditional desserts from the Marche region of Italy. These small, fried dough balls are typically served during Carnival season, but can be found year-round in local bakeries and pastry shops.

In the town of Fano, Castagnole can be found at Pasticceria Gelateria Caffetteria Mazzocchetti, while in the commune of Pesaro, they can be found at Pasticceria La Fenice. Castagnoli can be found at Pasticceria Gelateria Caffetteria Mazzocchetti in Fano and at Pasticceria La Fenice in Pesaro.

To make Castagnole, flour, eggs, sugar, and lemon zest are mixed together to form a dough, which is then rolled into small balls and fried until golden brown. They are then dusted with powdered sugar before serving. Castagnoli is made similarly, but with the addition of ricotta cheese to the dough.

Both Castagnole and Castagnoli have been recognized as traditional Italian products (PAT) by the Italian government. The specifications for Castagnole include a minimum weight of 10 grams per piece and a maximum diameter of 4 centimeters. Castagnoli must contain at least 25% ricotta cheese and have a maximum diameter of 6 centimeters.

– “Castagnole: la ricetta originale delle frittelle di Carnevale” (Giallo Zafferano)
– “Castagnole e Castagnoli: le ricette delle frittelle di Carnevale” (La Cucina Italiana)
– “Castagnole e Castagnoli” (Prodotti Tipici Marchigiani)