The Viareggio Carnival was established in 1873 when some of the local "signori" decided to organize a Sunday a little different from the rest, by inventing a procession of decorated floats which travelled up and down the main street of the city. On that occasion a masked protest was also organized by a number of citizens, as they were forced to pay too many taxes and as a result the chief tax collector was certainly made fun of!!
The parade was liked alot not only by the patrons but also by the citizens and the idea of making floats that interpreted humour and disatisfaction of the people came about in that year. Since then Viareggio has become the home of the Italian Carnival, with its masked parades characterized by allegorical floats in papermache. These floats are true works of art to which the local float makers dedicate an entire year of workmanship. There is not one politician, entertainer, or intellectual that has not been a target (protagonist) of one of these floats which almost comes to life during the parade by the moving arms, opening and closing mouths and rolling eyes. On every float young people and children find a place from which to throw confetti and shooting stars to the crowd. During the entire period masked balls and parties in the various "rioni" (quarters, districts) are organized as well as numerous sports and cultural events i.e. "Torneo Internazionale giovanile di calcio.
This recipe has been passed by to me from Nonna Lorena,a lady from Florence that loves to cook all the traditional tuscan recipes,and she's really amazing at it !
250gr. of Flour
20gr. of Butter
40gr. of Sugar
half a glass of rhum or cognac
Mix the egg with the sugar,then while you keep stirring add the soft butter and the liqueur,finally add the flour and knead well then roll out the dough high about 2 mm.
Cut it into little rectangles (about 4cm x 8cm) then fry and in the end sprinkle with icing sugar.