Totere casolane, recipe by Antonio Carbonetta


for the cream
– 4 cups milk
– 6 eggs
– 250 g 00 flour
– 250 g sugar
– zest of 1 lemon
– cinnamon or vanilla extract (to taste)

for the pastry
– 4 tbsp. oil
– 150 g sugar
– 100 g frassino flour
– 50 g 00 flour
– 2 eggs
– oil for deep frying


for the cream

Pour the milk, lemon zest, vanilla (or cinnamon) in a double boiler and heat. Mix eggs, sugar, and flour in a bowl.
Once the milk is hot, lower heat and add the egg, sugar and our mixture and mix with whisk until thick and creamy. Let cool.

for the pastry

Make a well in the center of the flour on a pastry board.
Put the eggs, sugar, and oil in the center. Mix together and knead. Roll out the dough with a rolling pin. Cut into wide strips and roll each strip around a cone form to create cones. Heat oil in pot until hot. Deep fry cones until golden.
When cooled, fill cones with cream.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.