This time of year in Tuscany, and specifically Florence, nearly every pastry shop displays    the iconic Schiacciata Fiorentina di Carnevale. Unlike many Carnival sweets, it isn’t fried.    Instead, delicately scented with orange and warm spices, Schiacciata Forentina is finished with a generous snowfall of  powdered sugar and decorated with Florence’s emblem—the lily—stenciled in cocoa.

Despite being called a “cake,” it isn’t a cake in the usual sense. Traditionally it’s leavened with fresh yeast—either lievito madre (a sourdough starter) or brewer’s yeast—more like focaccia than a typical sponge. Once baked, traditionally it should be no more than about three centimeters tall, and classically it’s rectangular.

Its origins are often linked to the Stiacciata delle Murate, made by the cloistered nuns of the convent on Via Ghibellina. They baked it in the same rectangular trays used to serve meals to prisoners—hence the traditional shape. Legend even says it was served as part of the last meal for those condemned to death and executed nearby at the Prato della Giustizia.The classic version has no filling, but modern pastry shops frequently offer variations sliced and filled with whipped cream, custard, chocolate, or hazelnut cream.Every Italian region (and often each town) has its own Carnival sweet—and in Florence, Schiacciata Forentina is the one you’ll see everywhere.

Now, Carnevale in the Montefollonico area (Tuscany) which is where my Father was born and where I am fortunate to still have relatives, generally occurs in late February to early March, peaking around Shrove Tuesday (Feb 17, 2026, with Ash Wednesday on Feb 18). While famous, large, nearby parades occur in Foiano della Chiana, local festivities often feature smaller, traditional community celebrations. 

Montefollonico is located near major Tuscan Carnivals, such as the famous Foiano della Chiana carnival (a very old tradition) and Viareggio, which often feature large, elaborate, and historic floats.

FRITTELLE DI RISO

Rice fritters for Carnival Season in Italy

6 CUPS WATER

PINCH OF SALT

1 TB GRATED ORANGE ZEST

1 TSP GRATED LEMON ZEST

2 ½ CUPS ARBORIO RICE

½ CUP POWDERED SUGAR

1 TSP VANILLA EXTRACT

2 EGGS – separated

1 ½ CUPS FLOUR – unbleached

POWDERED SUGAR – for sprinkling

OIL FOR FRYING – corn, peanut or vegetable

The rice should be cool so best to start this early in the day or even the night before.

Add the salt and both zests to a large pot of water and bring to a boil. Stir in the rice and cook, stirring often, until the rice is tender and all the water has been absorbed. This might take 45 – 60 minutes. Add more water if necessary if the rice becomes too dry before cooked. When done, remove from heat and set aside to cool completely.

When the rice is ready, add ½ cup of powdered sugar, vanilla extract, and egg yolks to the rice and gently stir in with a spoon until all combined. Whip the egg whites until soft peaks forms and gently fold into the rice mixture. Gradually fold in the flour about ½ cup at a time.

In a large pot, heat the oil until it reaches 350º. Form the fritters by pressing 2 tablespoons together and carefully sliding them int the hot oil. Fry about 2 minutes per side and then remove with a slotted spoon and lay them out on butcher’s paper or a wire rack.

Serve warm sprinkled with powdered sugar.

BUON MANGIATA!