Castagnole batter is made with eggs, sugar, flour and lard, to which honey and mistrà liqueur is added. They are also known as sfrappe or finocchi. Castagnole, which literally means large chestnuts, are named for their small and round shape, similar to chestnuts, and are fried in boiling hot oil and then drizzled with Alchermes liqueur. There are a wide variety of variations and their traditional preparation has inspired a wide range of recipes. Best when served with a glass of Vin Santo dessert wine.
Fritters soaked in Alchermes liqueur or drizzled with honey or sugar. There are two versions: soft (a thin and creamy batter) and hard (soft and elastic batter)
Region of Umbria.