Chiacchiere are a traditional Carnival sweet in Italy. The Chiacchiere traces its origins back to ancient Rome. The simplest recipe is prepared and known throughout Italy, with minor variations in the procedure and ingredients, but with different names from region to region. In Veneto this Carnival sweets are called Galani, in Tuscany Cenci, in Friuli Crostoli, Bugi in Liguria, while Lazio and Marche are called frappe. The element that varies most in the local recipes is the form that is given to the paste, pulled and then cut into thin rectangle or ribbon, and the use of different dough-based liqueurs, ranging from Marsala to brandy depending on the geographical area. Once cold, the Chiacchiere is powdered with icing sugar, which gives them the typical sweetness.