Intrigoni are crisp and crumbly pastries made from flour, sugar, butter, and eggs, infused with a delicate touch of liqueur - often acquavite, sambuca, marsala, brandy, grappa or vinsanto. The dough is cut into broad strips, twisted into playful shapes, fried in oil, and finally dusted with powdered sugar.

These sweets are enjoyed across Europe and are closely tied to Carnival festivities, with roots stretching back to Ancient Rome. There, similar fritters called frictilia were fried in animal fat and traditionally prepared in February - the direct ancestors of today’s intrigoni. Their most widespread name is chiacchiere, but in Reggio Emilia they are known as intrigoni or intrigòun, a nod to their “intrighè” (twisted) appearance in the local dialect.