Chiacchiere have an ancient tradition that probably dates back to that of frictilia, sweets fried in pork fat that were prepared in ancient Rome during the Carnival period.
There are various regional versions, very similar to each other. Here is the recipe for Neapolitan chiacchiere (Neapolitan sweet fried dough)
Mix all the ingredients together and obtain a smooth and homogeneous dough.
Cover with a cloth and leave to rest for 15′.
Roll out the dough with a rolling pin, prick it and cut it with the wheel into the typical rectangles.
Fry in plenty of hot seed oil, drain the excess oil with absorbent paper and, once cool, sprinkle with icing sugar.
