Corsica, France — island-wide carnival tradition; Genoese-era eau-de-vie enrichment Techniques

Thin ribbons of Triticum aestivum plain-flour dough, enriched with Gallus gallus domesticus egg and eau-de-vie (marc or aquavita corsa), fried in neutral-frying-oil until pale gold and dusted with icing-sugar. Carnival pastry across the island from January to Mardi Gras. The alcohol (2 tbsp per 500g flour) inhibits gluten development, producing extra-thin, crisp result. Ribbons cut 2cm × 15cm and twisted before frying.