Crispelle lancianesi, recipe by Antonio Carbonetta


– 500 g Senatore Cappelli
– 500 g frassinetto flour
– salt (to taste)
– 500 g sourdough starter
– 200 g boiled potatoes
– water (as needed)
– oil for deep frying

cinnamon cream
– 4 cups milk
– 6 eggs
– 6 tbsp. flour
– 220 g sugar
– 2 cinnamon sticks cinnamon (to taste)


Mix all the ingredients in a bowl. Knead until the dough is soft and smooth. Cover and let rise for an hour or until doubled.
Heat oil in a deep pot. Make elongated shapes with dough using wet hands. Fry until golden brown.
For sweet crispelle, roll them in cinnamon sugar.
For savory cirspelle, sprinkle with salt.
If you want filled crispelle, roll in sugar and then fill with cinnamon cream using a pastry bag.


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