Lemony Castagnole

Fried, tasty, and so irresistible than no-one can have just one! Castagnole, also known as “strufoli” in certain Italian regions, truly are gastronomic icons of Carnival in Italy, and incredibly easy to make.
Ready, set, let’s cook!


  • 220 gr flour type 00
  • 50 gr sugar
  • 50 gr butter
  • 2 eggs
  • 3 tablespoons LIMMI lemon juice
  • grated peel of 1 organic orange
  • 1/2 packet baking powder (approx. 8 gr)
  • vegetable oil for frying
  • castor/superfine sugar


Put the flour in a bowl, form a well in the center, and place the eggs within it. Start by scrambling the eggs with a wooden spoon, then mix in the sugar, softened butter, grated orange peel, and Limmi lemon juice.
Lastly, add the baking powder and keep mixing until the dough comes together. Knead the dough until smooth, and then shape it into a ball.
Cut and shape the dough into small, evenly-sized balls, placing them on baking paper as you go. Heat a generous amount of vegetable oil in a large pan, then fry two or three castagnole at a time, to keep the oil temperature from dropping excessively. Once golden, lay the castagnole on paper towels to remove any excess oil, and then roll them in superfine sugar.