FICCANASI MADE WITH MONTIONI EVO OIL

F I C C A N A S I M A D E W I T H M O N T I O N I E V O O I L

February 17, 2025

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Between Kitchen and Cellar

Carnival in Umbria is all about authentic traditions, and no celebration is complete without Ficcanasi.

These crispy, orange-scented pastries, perfectly fried to golden perfection, are an irresistible treat from the very first bite.

Our version has a special touch: Montioni Extra Virgin Olive Oil, which adds lightness and crunch to the dough, enhancing the flavor without making it heavy. They’re easy to make, and success is guaranteed—here’s the recipe to bring them to your kitchen!

Ingredients:

To make the dough:

1 glass Milk
20 g Sugar
40 g Montioni Extra Virgin Olive Oil
400 g Flour
8 g Baking powder
Sunflower seed oil for frying

To make the filling:

Carnival in Umbria is all about authentic traditions, and no celebration is complete without Ficcanasi.

These crispy, orange-scented pastries, perfectly fried to golden perfection, are an irresistible treat from the very first bite.

Ingredients:

TO MAKE THE DOUGH:
1 glass Milk
20 g Sugar
40 g Montioni Extra Virgin Olive Oil
400 g Flour
8 g Baking powder
Sunflower seed oil for frying

Method:

1. Combine the sugar (20 g) with the flour in a bowl, then add the milk and the Montioni Extra Virgin olive oil and mix everything together, preferably in a planetary mixer.

2. Add the baking powder and continue mixing until you get a soft dough.

3. In the meantime, while the dough is resting, grate the zest of oranges and lemons.

4. Add the sugar (250 g) to the previously grated zests and mix everything well.

Method:

1. Combine the sugar (20 g) with the flour in a bowl, then add the milk and the Montioni Extra Virgin olive oil and mix everything together, preferably in a planetary mixer.

2. Add the baking powder and continue mixing until you get a soft dough.

3. In the meantime, while the dough is resting, grate the zest of oranges and lemons.

4. Add the sugar (250 g) to the previously grated zests and mix everything well.

5. Roll out the dough on a pastry board with the help of a rolling pin until you get a fairly thin sheet.

6. Once the sheet is rolled out, spread the mixture of grated zests and sugar over the sheet, covering its entire surface.

7. Roll the two longer ends of the pastry inwards until you reach the centre. The two rolls should touch each other.

8. Cut the roll into pieces of about 2 cm each, thus obtaining fan-shaped ficcanasi.

9. Pour the sunflower seed oil into a pan and heat over medium heat. When it is boiling, lower the heat and drop the ficcanasi into the oil. Fry for a few minutes until golden brown.

10. Drain the ficcanasi on layers of absorbent paper and leave to cool for a few minutes and voilà… ready to be served and enjoyed!

5. Roll out the dough on a pastry board with the help of a rolling pin until you get a fairly thin sheet.

6. Once the sheet is rolled out, spread the mixture of grated zests and sugar over the sheet, covering its entire surface.

7. Roll the two longer ends of the pastry inwards until you reach the centre. The two rolls should touch each other.

8. Cut the roll into pieces of about 2 cm each, thus obtaining fan-shaped ficcanasi.

9. Pour the sunflower seed oil into a pan and heat over medium heat. When it is boiling, lower the heat and drop the ficcanasi into the oil. Fry for a few minutes until golden brown.