Chiacchiere
Chiacchiere (fried dough strips), are thin fried pastries common in Italy during Carnival. They are called Chiacchiere due to the noise and crunch made while eating the crisp dough. While they go by this name in Sicily, they are known as many others based on the region in Italy, including Cenci and Donzelle in Tuscany, Chiacchiere and Lattughe in Lombardy.
Migliaccio
A lovely, simple treat traditionally made in Naples during Carnival time. It's a sort of light cheesecake, known as a ricotta cake or "ricotta pie" to some Italian Americans. It is delicately flavored with lemon zest and vanilla, like many other Carnival desserts, but isn't too heavy or sweet, making it well suited for an afternoon snack , tea time, or even for breakfast with cappuccino.
Fritole veneziane
Venetian Carnival fritters, a yeast sweet fritter laced with liquor-soaked raisins and fragrant pine nuts, and coated abundantly into granulated sugar. Frìtole are considered an institution of the carnevale di Venezia. They are the most popular fried sweet treat of the city’s pre-Lenten celebrations, and the pristine bakery cases and storefront windows of every pastry shop have trays overflowing with Frìtole every year.
Tortelli Dolci
Baked sweet ravioli with ricotta and chocolate chips -Tortelli dolci is traditional carnival sweet prepared all over Italy. They can either be deep-fried or baked in the oven, and some of the most popular fillings include plum jam, ricotta, chocolate, or chestnut cream. Delicious when served warm or cold, tortelli dolci are best enjoyed generously dusted with powdered sugar.
Cannoli
The Italian dessert known as cannoli was once made only during Carnival time of Sicily, particularly in the areas of Palermo and Messina. These crisp tubes of golden-brown fried dough filled with a creamy ricotta, candied fruit, and chocolate filling have grown so popular that they are now made throughout the year, throughout Italy, and anywhere in the world where Sicilians have settled. The name, "cannolo," means "little tube."
Pignolata
This typical dessert , popular during Carnival time , is a ring formed out of small , deep-fried balls-about the size of a hazelnut-of dough that has been tossed in hot honey . The ring is then sprinkled with pine nuts and colorful candy confetti or sprinkles . It's quite similar to the Neapolitan sweet known as struffoli , which , however , are typically served for Christmastime .
