Carnival is a substantial and inseparable part of Swiss tradition preceding the period of Lent. Since we have been living in Switzerland, it has been an integral part of our family event calendar. One of the warmest memories related to the Carnival comes many years back when I was lifting my little daughter Sara to grab the candies that “Waggis” (participants wearing the traditional Carnival masks) distributed during the celebration. Time is passing, but every year we still have been waiting for Carnival to come…

This year, due to a global pandemic, the Basler Fasnacht was called off, we decided to bring back some memories from the previous years and celebrate it regardless at home, preparing some great swiss Carnival food specialties that we were always waiting for when Carnival time was coming.

The Flour soup (Basler Mehlsuppe), for example, is the traditional dish and gourmet kick-off symbol of the Basler Fasnacht, as it is enjoyed at 3 am on the Morgestraich day, when the Basel Carnival starts.

The soup is very warming, and therefore it is a great dish to enjoy in cold winter months. We prepared our version with the Fermento Amber Ale beer to add a spicy note, particularly harmonious with the Cheese that we used grated as topping for the soup.

And for the dessert, particularly important for Sara, who has decided to be the confectioner, we prepared Fasnachtschüechli, in Tessin known as Chiacchiere. These thin, deep-fried cookies shall be enjoyed as crunchiest as possible! The trick for its extra-crunchiness is an addition of a bit of Blond beer.

When they are still warm, sprinkled with a bit of powdered sugar, compose perfectly well with the Belgian fruity beers, e.g. cherry or raspberry flavor.

This year Carnival in Basel is different than any other till now. But I encourage you to bring back some warm memories from the past events and celebrate it by preparing Fasnachtschuecheli at home.


Tessin Chiacchiere with beer (preparation time ca. 30 min)

  1. Melt the butter
  2. Mix the flour with all ingredients and work out the dough. It should be solid and homogenous
  3. Roll out the dough to produce a thin layer
  4. Cut the dough layer in strips of about 4 cm wide and 15 cm long
  5. Warm up the sunflower oil. Immerse the strips to fry until they are gold-colored
  6. Sprinkle them with powdered sugar to your taste


  • Sunflower oil for frying
  • Flour 250 g
  • Sugar 25g
  • Butter 25 g
  • Egg 1
  • Beer Golden Breeze ca. 1dL
  • salt
  • Baking powder 8g
  • Lemon Skin for the aroma
  • Powdered sugar