Frittelle

In Venice, when the carnival arrives, frittelle becomes the star. They're not just sweets; they're tradition. Families have passed down frittelle recipes for generations. Each family claims theirs is the best. It's not just the recipe that's unique. It's also the story behind each batch.

Picture this: the dough is hand-mixed, often with a secret ingredient. Maybe it's a special citrus zest or a family's favorite liquor. These small details make each frittelle distinct. Once mixed, the dough rests. This waiting time lets the flavors develop. Then, it's time to fry. The dough puffs up in hot oil, becoming light as air.

After frying, the sugar coating is sprinkled. The sugar hugs each frittelle, making it sparkle. In Venice, they say the way you coat them says a lot about you. Some prefer a dusting of icing sugar. Others go for granulated sugar for a crunch.

Variety is key. You'll find frittelle with custard, some with ricotta, and others plain. There are even versions for those who love a bit of a bite, with a filling of radicchio or savory cheese. This versatility makes frittelle a treat for every taste.

Buying frittelle is part of the experience. You'll find them in bustling markets, quaint bakeries, and sometimes from a boat vendor along the canals. Prices can range, but expect to pay around 2 to 4 euros for a generous serving. When you bite into a frittella, you're participating in a celebration as old as the city itself.

Key Takeaways:

• Flavor: A delicate sweetness with optional twists like citrus, liquor, or even savory fillings.
• Ingredients: A cherished mix of family tradition, with the potential for surprising fillings and a sugary coat applied with care.
• Price: A treat that's as accessible as it is delightful, usually costing between 2 to 4 euros per serving.