Cenci

Cenci are traditional Tuscan carnival pastries, known for their delicate, crispy texture and dusting of powdered sugar. Originating in the Florence area, they are often associated with the festivities leading up to Lent. The dough is made from simple ingredients—flour, eggs, butter, and sugar—sometimes enriched with a splash of anise or vin santo, then rolled into thin ribbons, fried until golden, and finished with a generous coating of powdered sugar.

A great version of cenci is distinguished by its lightness and lack of greasiness; the pastry should shatter with each bite while maintaining a tender interior. The balance of sweetness is crucial, as the fried dough must not be overwhelmed by the sugar dusting. Regional variations exist throughout Italy: in Lombardy they are called “chiacchiere,” in Emilia-Romagna “frappe,” and in Venice “galani,” often flavored with lemon zest or grappa. The Tuscan iteration, however, remains prized for its simplicity and crispness.

In Tuscany, notable purveyors include Alcedo in Fiesole, as well as Pasticceria Buscioni, Pugi, and Antico Forno Guasti in Florence, all recommended by the food guide *Sentieri Golosi*. These venues uphold the tradition of crafting cenci that are freshly fried daily, ensuring the characteristic brittle texture that defines the region’s carnival celebration.