NON-FRIED BUGIE (sweet biscuits for carnival) WITH ICING SUGAR 200 g CRADEL
Confectionery specialty typical of carnival period, Bugie are a nationwide well-known and widespread sweet. Not for nothing it is called “sweet with a thousand names”. We from Cradel propose decided to bake and dust Bugie with icing sugar. Our Non-Fried Bugie are tasty and crispy, but lighter than the traditional ones. Cradel Non-Fried Bugie are very light, have a great appearance and a stirring fragrance.
The “sweet with thousand names” couldn’t miss in the range of Cradel deliciousnesses.
They call this sweet: busìe (Langhe), bugie (Turin and Genua), cenci (Tuscany), sfrappole or rosoni (Bologna), chiacchiere (Milan and South Italiy), frappe (Rome and Ancona), crostole (Friuli and Trentino), galani (Venice, Verona and Padua) saltasu (Brescia), cròstoli or grostoli (Polesine), cunchiellim (Molise), guanti (Matese), lattughe (Mantua and Brescia), maraviglias or meraviglie (Sardinia): it’s alsways about the dry pastry speciality with a golden colour, a high crumbliness and a gourmand taste. We typically eat this sweet during Carnival period, but it tempts the most glutton throughout the year.
The tradition considers to fry the mix; this working procedure is out-of-date, as we prefer baking.
We from Cradel don’t want to add fats to our Non-Fried Bugie , so we wholly bake them. The result obtained is excellent: the colour and the appearance of the Bugia are tempting, its fragrance is intense and its consistency is friable.
We only employ few ingredients in addition to the basis of the mix; we don’t add preservatives, food-colouring, hydrogenated fats, neither palm oil, in order to get a healthy product. Our Non-Fried Bugie are light, fragrant and tasty. The elegant finishing touch is the dusting with icing sugar; this adds a touch of sweetness, without dulling the Bugia. Non-Fried Bugie are delicate and sweet.
At the end of the meal, serve Non-Fried Bugie with a pouring chocolate, with honey or with ice-cream. You’ll realise a simple and tasty dessert. All your guests will be delighted with this final course.
- 429 kcal/ 1806 Kj
- 12 g
- of which saturates
- 6 g
- 71 g
- of which sugars
- 19 g
- 8 g
- 0.47 g