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Intrigoni "intrigòun"

The Intrigoni: typical sweets of Reggio Emilia Carnival, also known as "chiacchiere" or "frappe"


500 g of flour
2 eggs
150 g of sugar
75 g of butter
1 pinch of dose (yeast)
1 glass of rich stone or anisette
1 dash of white wine
Lemon and orange zest to taste

How to do

With the ingredients on a board formed the dough is smooth and homogeneous. Roll out the dough quite thin, with the stamp wheel to cut the strips and divide it into rectangles or squares. Within the rectangles or squares, two or three cuts, the slices that are obtained are interwoven to form the so-called "intrigòun". Fry in hot oil.