Typical dish of Trento
Grostoi
Grostoi are thin ribbons of fried dough, golden and light, often twisted or cut into diamond shapes and covered with a snowfall of powdered sugar. With each bite they snap with a crisp sound, releasing a delicate aroma of butter and flour, sometimes with a hint of grappa or white wine. Their texture is crumbly and airy, with a simple sweetness that invites you to reach for another right away. In Trento they usually appear at the end of a meal or during a festive afternoon snack in the Carnival season.
Season: Inverno (Carnevale)€5–8
Why it matters
For the people of Trentino, grostoi are one of the gastronomic symbols of Carnival, the time of year when pastry shops and home kitchens fill with the aroma of sweet frying. They represent a tradition shared among families and communities, tied to the convivial spirit of winter celebrations and to the Alpine culture of simple yet festive sweets.
Origin story
Grostoi belong to the large family of Carnival fried sweets found throughout Italy, relatives of chiacchiere and frappe. In Trentino, the name and some variations of the dough reflect the cultural influence of the Alpine and Central European area, where similar fried pastries were already being prepared centuries ago. Over time the recipe has remained surprisingly faithful to tradition: thin dough, quick frying, and a generous dusting of powdered sugar.
Typical ingredients
farinauovazuccheroburrograppa o vino biancoolio per fritturazucchero a velo
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