In the Veneto at this time of the year we indulge in fritelle. The ones described in the reblog below, and also these.
We had them for tea at a friend’s house yesterday in Pagnano di Asolo
Round, yeast-risen fried pastries, filled with pastry-cream or zabagione, they aren’t good for the waist-line, but are oh so delicious.
It’s carnival in Venice from tomorrow until the 4th March. Time for another adventure with some romance? I’ll keep you posted…
1. Tortellini in broth are an excellent choice for the cold month of February. It is a dumpling-shaped type of pasta stuffed with a mix of pork, prosciutto and mortadella (heat-cured pork sausage) from Emilia Romagna. There has been centuries-long rivalry between the cities of Bologna and Modena as each claims to be the birthplace of tortellini. However, they are delicious across Romagna.
2. The Carnival celebrations start this month, so it is the perfect time to devour Carnival sweets (dolci del Carnevale). As my Veneto friend Silvia of i diari della lambretta says, the fritola veneziana is the thing to eat. The origins of these fried pieces of dough with raisins and pine nuts go back to the 14th century. Poor versions of the fritola can be found across Italy, however, if you are after the real deal, Venice is the place to gorge on this naughty…
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