Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in the middle is their softness, achieved by the addition of moist, cooked potatoes in the dough.

After the frying process, graffe are repeatedly tossed in granulated sugar until they are coated in it, and are then enjoyed right away - they taste the best while still warm.

These luscious little balls of sweet fried dough are one of the most recognizable Italian carnival sweets. Their name derives from the word castagne, meaning chestnuts, referring to their shape and size rather than the use of real chestnuts in the recipe.

Castagnole can be either fried or baked in the oven, filled with cream, or topped with honey. They can also be filled with chocolate, ricotta, or coffee. Crunchy on the outside, yet soft and pillowy on the inside, they are best enjoyed while still warm and after they have been rolled in powdered sugar.

Italian deep-fried doughnuts known as bomboloni are one of the traditional sweets of the Carnival season, but nowadays they can be prepared throughout the year. Even though bomboloni are said to be of Tuscan origin, they are commonly sold as a snack in numerous pasticcerias, bakeries, and coffee shops throughout the country.

However, in Tuscany and further to the north of Italy, bomboloni are simply sugar-coated, while in Lazio these delectable treats take on a more decadent appearance, as biting into their sugary crust reveals a silky cream on the inside. The so-called bombolone Laziale is typically filled with either classic custard cream called crema pasticcera, or sometimes even chocolate cream. 

Zeppole are a fried dough specialty that is found throughout southern Italy, consisting of deep-fried dough that is typically topped with sugar and can be filled with custard, jelly, pastry cream, or a combination of honey and butter. Some version of it might have originated in Ancient Rome, but its modern form was conceived sometime in the 18th century in Campania and made popular in the 19th century by the Neapolitan baker Pasquale Pintauro.

The sweet treats are traditionally prepared for the festival of St. Joseph on March 19, and in the past zeppole were only served on that day every year, providing an opportunity in which the wealthy and the poor both shared the same meal. The name of the dish stems from the Arabic word zalābiyya, meaning fried soft dough. 

Chiacchiere are popular Italian Carnival sweets with somewhat disputed origin—bugie, cenci, frappe, sfrappole, galani, frittole, lattughe and crostoli are just a few of the names by which they are known in the different regions of Italy, although the basic ingredients and quantities are always the same.

According to a Neapolitan legend, they were invented when Queen Margherita of Savoy was entertaining her guests and she wanted to offer them something to nibble, so the court chef, Raffaele Esposito prepared these sweets, naming them chiacchiere, in honor of the Queen's "chitchat" with her guests. 

These deep-fried Sardinian pastries combine wheat or semolina dough with a slightly savory cheese filling. Sebadas are typically round and come filled with the sweet and aromatic young Pecorino Sardo cheese. Primarily a frugal and rustic dish, especially beloved by shepherds, sebadas were originally a savory dish, but nowadays they represent a classic Sardinian dessert.

They are traditionally served drizzled with honey (preferably of the Sardinian miele amaro variety) and dusted with sugar.

These Italian carnival pastry fritters are made from dough that is cut into thin, rectangular sheets, which are then twisted into ribbons or kept flat with wavy borders. They are then deep-fried and usually finished with a sprinkling of powdered sugar.

Sometimes called angel wings due to their appearance, this carnival treat has many names depending on the region, and every region in Italy seems to claim chiacchiere as their own. The recipe for chiacchiere contains some alcohol, an ingredient that also changes by region: in Sicily they use Marsala, while grappa is traditionally used in the northern parts of the country. 

Cartellate are traditional Italian holiday treats consisting of fried pastry shells filled with a variety of ingredients such as roasted almonds, chocolate, spices, and honey. They are a staple on every Apulian Christmas table, often coated in dried fig syrup and cinnamon.

In Apulia, cartellate are usually prepared in the shape of a rose, which is ideal for absorbing syrups or cooked wine.

Struffoli is a Neapolitan dessert consisting of small, deep-fried balls of dough that are soaked in honey. Traditionally, struffoli is prepared at Christmastime, so they are sometimes served piled on a plate in the shape of a wreath or a Christmas tree, often covered in colorful candy sprinkles or candied fruit.

The name of the dish is believed to be derived from the Greek word strongulos, meaning round in shape. Some believe that struffoli bring good luck, and that the tiny rounds symbolize abundance and prosperity. These sweet treats were prepared in convents for centuries before they began being distributed by nuns to noble families at Christmastime as a sign of gratitude for their donations and charity.