Cartellate, a traditional fried pastry from Puglia, Italy, drizzled with honey or vino cotto, prepared by home cook Cesarina Domenica

Cartellate: Carnival crisps you can’t resist!

02/15/2026

Cartellate are a traditional pastry with ancient origins, a must-have on Puglian tables during the Christmas holidays, but increasingly prepared for Carnival as well. Their crispiness makes them so delicious that it would be a shame to enjoy them only once a year!

Also known as Crustole, Cartellate are thin strips of fried dough, instantly recognizable by their rolled shape that forms a sort of decorative spiral. According to some, this shape represents the cycle of life and the passing of the seasons.
Traditionally served with vincotto, a sweet cooked wine must, or honey, some people also add sprinkles or chocolate crumbs… there’s plenty of room to get creative and make them even more indulgent with your own personal touch.

So, get ready to fry and celebrate Carnival by bringing Cartellate to your table, following the recipe of our Cesarina Domenica from Noci, a small town in the heart of Puglia, about twenty kilometers from Alberobello.

Carnival cartellate prepared by Cesarina Domenica, a traditional Puglian pastry enjoyed during Christmas and Carnival

“This is a recipe my mother used to make, who sadly passed away when I was very young. Every time I make Cartellate, my memories take me back to those happy times”.

Carnival Cartellate

The famous “roses”: ultra-thin fried pasta, crispy and delicious

DifficultyEasy

Preparation time1h

Cooking time20m

Ingredients

500 g type 1 flour
100 g olive oil
200 g white wine
1 teaspoon salt and 1 teaspoon sugar

Method

Knead the ingredients until you get a smooth, homogeneous dough.
Let it rest for 30 minutes covered.
After resting, divide the dough into pieces and work each piece through a pasta machine until you get an ultra-thin sheet. Then place the sheet on a well-floured work surface.
Using a fluted pastry wheel, cut strips 3-4 cm wide and 20 cm long.
Take a strip and pinch the two ends of the short side together with your fingers, forming small cups spaced 3-4 cm apart.
Roll the strip to create a rose shape.
In a pan, pour plenty of oil and fry the Cartellate until golden (about 4 minutes per side).
Drain and place on a wire rack.
Heat some vincotto (or honey), dip the Cartellate, and arrange them on a serving plate.