Venice's confectionery traditions: tiramisu and carnival fritters

Visiting Venice during carnival is a &' a unique experience, which takes you back in time.

In this festive context, the city is transformed into an open-air stage with masks, colors and sparkling clothes.

The traditional Venetian fritters

Venetian fritters, the famous “Venetian fritters” in dialect, date back to the 17th century. In those years, Venice boasted a corporation of 70 fritoleri, each with a &' a specific area of the city where they could prepare

and sell pancakes.

In the 18th century, these delights were proclaimed the national dessert of the Veneto State.

A common practice of the &' era was to stick them on skewers, thus allowing them to be enjoyed hot without greasing their hands.

The original recipe included sultanas and pine nuts, but numerous variations have developed over time.

The Venetian fritters, prepared with a mixture of eggs, flour, sugar, raisins and pine nuts, are fried in boiling oil and sprinkled with sugar.

Their soft texture and enveloping flavor make them a symbol of the Venetian Carnival.

While the original recipe is still widely appreciated, many pastry shops experiment with variations with creams, fruits and local flavors.

Tiramisu, a Treviso dessert

Tiramisu, often associated with Venetian culinary celebrations, has an interesting history.

Although some testimonies suggest a birth in Treviso in the years &' 60, recent research in 2016 indicates a possible origin in Pieris, near the bridge over &' Isonzo, in 1935.

The most common version, however, sees him born in Treviso, thanks to the skills of the pastry chef Loly Linguanotto in the years &' 70.

The classic tiramisu recipe involves l&' use of mascarpone, eggs, sugar, ladyfingers, coffee and cocoa powder.

L&' assembly of the ingredients takes place by layering the ladyfingers soaked in coffee, alternated with cream. The finish is entrusted to a generous dusting of cocoa powder

Chiacchiere, fried cream and other carnival delights

Chiacchiere, formerly known as' frictilia 'in &' Roman times, was produced in abundance during Saturnalia.

The name may vary, but their amazing taste never does.

They are fried, light and crunchy desserts, perfect for celebrating Carnival.

Fried cream, typical of Veneto, is eaten during the period from Christmas to Carnival.

It is a fried traditional custard, presented in suggestive shapes such as cubes or lozenges.

This dessert, now considered finger food and street food, maintains the retro charm that combines tradition and modernity.

In addition to fritters and chiacchiere, the Venice Carnival sees the presence of other delicious desserts such as galani, crispy and light desserts prepared with flour, butter, sugar and eggs.

Their irregular shapes and generous sprinkling of icing sugar make them irresistible.

Carnival is a &' an extraordinary opportunity to immerse yourself in the centuries-old traditions that permeate &' the air of Venice and taste the most beloved traditional desserts.

Angela Cordioli