These pastry twists are good to eat either boiling hot or cold. In Tuscany they are traditionally prepared at Carnival time. Everyone makes his or her own slight modifications to the basic recipe or even to the shape; it seems that they are called "cenci" or "rags" because they come in different shapes and sizes! Creativity is welcome, for the flavour of "cenci" is always appreciated.

Servings: 4

• 300 g, or 11 oz, or 2 cups plain flour
• 50 g, or 2 oz, or 1/4 cup butter
• 2 eggs
• 1 tbsp granulated sugar
• 1 tbsp Marsala
• pinch of salt
• 200 g, or 7 oz, or 1 cup vanilla sugar
• olive oil

Mound the flour up on a board and, in a hollow in the centre, place the butter (soft, not straight out of the refrigerator), the sugar, the eggs, a tablespoon of Marsala and a pinch of salt. Work the dough in your fingers until it is firm (add a little flour, if necessary). Cover and leave to "rest" for an hour in a dry place.

Roll out the dough quite thinly and cut into strips about 2 inches by 4 (however, the size is up to you). Deep fry in boiling oil. They are ready when they turn crisp and golden; be careful not to overcook and burn them.

Drain and dust liberally with vanilla sugar.