FRAPPE (FRINGES) 

Flour 500 grams	White wine as much as needed
Lard 30 grams	Lard and oil as much as needed to fry
Yolk 2	Salt a pinch
Sugar one tablespoon

Preparation

The 'frappe (fringes) are small desserts made in many Italian regions, known under different names (Sfrappole in Boulogne, Galani in Veneto, Cenci or Donzelline in Tuscany, etc.) even though they have the same ingredients as basis. It's a typical dessert consumed in February and March during the carnival time.

Place the flour shaping it as a fountain, and put the ingredients in the middle. Knead all the ingredients together with some white wine until the consistency of the mixture is like the noodles dough's. Leave the dough to rest, then spread it making a thin layer. Cut it with a knife or a pastry wheel obtaining long, short, straight or knotted fringes. Fry them in plenty of lard oil until they become bright gold coloured. Then spread a few napkins or some straw paper in a plate, and place the fringes on the top of them in a pyramid shape. Then sprinkle the sugar over them as much as you like, and let them cool down before serving.

Dish

It's a poor dessert, linked to the carnival, present in many Italian regions. 
The preparation of this dessert was like a holiday at which both adults and children of the family used to take part. The housewives used to put a lot of effort making and, especially frying them. It's very important that the ingredients, like eggs and lard, are of good quality.
The sweet taste should be quite moderate as old recipes say (probably because sugar was very expensive).

Wine linking

Being a dessert easy to make and not much sugared, it needs a white and palatable wine. A little bit sour and aromatic wine with a persistent taste.

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