Angel Wings "Chiacchiere" made with 100% Organic Flour by Rustichella d'Abruzzo

Rustichella d'Abruzzo Rustichella Chiacchiere Carnival Organic Flour Solina 100% Organic ancient grains italian grains pastry sweet crisp pastry

Carnival is a Christian festive season that occurs before the liturgical season of Lent. The term Carnival is traditionally used in areas with a large Catholic presence. Traditionally people dress up in masks and costumes; however everybody uses it as an excuse to eat lots of sweet things as "Angel Wings", a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Ingredients used in the preparation of Angel Wings typically includes flour, water, egg yolk, confectioners' sugar, rectified spirit or rum, vanilla and salt. With particular regard to the wheat flour, we have introduced our new TRITICUM organic flours (from the old mill stone), ancient varieties of typical grains from the Italian tradition which have not undergone any change from the man. TRITICUM organic flours by Rustichella d’Abruzzo are used also for pizza, bread and cakes. Not only pasta!

Today we present you the most popular abruzzese pastry recipe for carnival made with Solina - Soft Wheat Flour 100% Organic by Rustichella d'Abruzzo. This recipe is for one of the most common biscuits. A rough translation would be "chatty biscuits". There are many variations on the basic recipe, some include grappa, wine, dark chocolate, alchermes liquor, honey or lemon zest, but this is one of the simplest.

Serves: 4

500 g of Solina - Soft Wheat Flour 100% Organic by Rustichella d'Abruzzo
75 g of Sugar
50 g of Butter
2 tablespoons of Grappa
3 Eggs
1 sachet of Baking Powder
A few drops of Vanilla essence or a sachet of Vanilla extract
1 pinch of Salt



Sift Solina Organic Flour with Baking Powder and put it in a bowl. Add sugar, salt, beaten eggs and grappa.

Mix all the ingredients together to form a dough. Add a few drops of Vanilla essence or a sachet of Vanilla extract and butter, continuing to knead for 15 minutes until it's smooth. Cover the dough with cellophane and let stand at least for 30 minutes.

Roll it out very thinly. If the dough is too sticky, dust with a little flour. You are aiming for about the thickness of lasagne. In fact, if you have a pasta rolling machine, that would be perfect.

Cut out rectangles of about 5×10 cm (1×2 inch) and make a slit in the middle. A pastry wheel is good for this. Deep fry in hot oil (about 190°C / 375°F) until they are puffed up and lightly golden.

Drain on kitchen paper and dust with icing sugar.


Buon Appetito!

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