Nonna Marina Crostoli

 A Memory in Vancouver

I first learned how to make crostoli here in Vancouver in 2017, guided by my mother‑in‑law — the Crostoli Queen — and my father‑in‑law. That day in their kitchen was magical: we rolled the dough, cut the delicate strips, fried them until golden, and dusted them with sugar. She taught me all the tricks, and I treasure that memory deeply, especially because only a few months later she passed away. Crostoli became my way of keeping her spirit alive.

Crostoli in Vancouver Celebrations

When I moved to Vancouver, I was amazed to see crostoli at so many big celebrations. They bring brightness, joy, and a touch of Italian tradition to weddings, birthdays, and community gatherings. It feels like a piece of home woven into the fabric of this city.

Crostoli are traditional Italian pastries, known by different names across regions — chiacchiere, bugie, frappe. They are light, crispy, and often prepared during Carnival, symbolizing festivity and abundance. Every family has its own version, but the essence is always the same: simple ingredients transformed into something celebratory.

Tips & Tricks from the Crostoli Queen

• Roll the dough as thin as possible for maximum crispiness
• Fry in small batches so they cook evenly
• Dust with powdered sugar while still warm for that cloud‑like finish

Why Crostoli Matter to Me

For me, crostoli are more than a pastry. They are a bridge between generations, a way to honor my mother‑in‑law, and a symbol of joy in Vancouver’s celebrations. Every time I make them, I feel her presence and the warmth of Italian tradition.

Ingredients

• 300–350 g flour
• 2 eggs
• 2 tbsp sugar
• 2 tsp oil
• zest 1 lemon
• Zest of 1 orange
• 2 tbsp grappa (or other liquor)
• ½ tsp salt
• ¼ tsp baking powder
• 1 liter sunflower oil (for frying)
• A sprinkle of love

Tools

• Pasta machine or rolling pin

Method

1. Prepare the dough

Start with 300 g of flour, keeping the extra 50 g aside in case you need it. On your counter or board, make a wide vulcano in the flour and add the lemon juice, grappa, and orange zest.

Add the lightly beaten eggs, sugar, oil, salt, and baking powder. Mix and knead for 10–15 minutes until smooth and elastic. You can also mix everything in a large bowl if you’re new to pasta dough.

2. Rest the dough

Let it rest for 10 minutes, covered.

3. Roll it out

Cut a small piece of dough and flatten it. Pass it through the pasta machine on the widest setting. Fold and repeat 2–3 times until smooth. Then roll it through the finest setting you prefer (my mother-in-law used setting 6 and rolled it 3 times). Lay the long sheet on your work surface.

4. Shape the crostoli

Cut the dough diagonally into strips about 2 inches wide.

Option 1: Make a small slit in the center and fry them as is.

Option 2 (my father-in-law’s method): Take the two ends, tuck them through the slit, and gently knot them.

Note: The dough should be soft and not sticky. Roll it thin for best results.

5. Fry

Heat oil to approx. 175°C (350°F). Fry crostoli in batches for 1–2 minutes, turning occasionally until golden. Drain on paper towels.

6. Serve

Let them cool, then dust generously with icing sugar and — of course — more love.

Buon Appetito!

If you want more authentic Italian recipes, buy my cookbook