We are in carnival flavor and for us of Hotel Torino, offering full board in Jesolo, it is essential to share some of the recipes of carnival sweets, according to the advice of our Chef Gigi.
The Veneto, and more than all Venice, are the Carnival homelands, and,therefore, they are one of the Lands which bake more Carnival cakes than any other Country , as in the break between one mask and the other,between a carnival float and the other, it is perfect to stop at a bakery for a hot tea, mulled wine and a carnival pancake.
We want to honor the classic Venetian pancake,called in Italian frittella, because today the pancakes are also and above all filled up with cream, chocolate, zabaglione, but the origin is the Venetian pancake, the one with raisins and often with pine nuts. 'Ea friotoea',it is the way it is called in Venice, and it is the undisputed Carnival sweet and the most important sweet during the Serenissima Republicwhen it was cooked by the 'fritoleri' in wooden stalls, and the 'fritoleri' who were specialized in cooking frittelle were so loved and important to arrive joining in a corporation or association.
The frittelle origins date back even to the fourteenth century, although there is also a Renaissance recipe. Think that the most serious and weel known bakeries and pastries in Venice, but also in Jesolo or in the mainland in general, prepare the frittelle only and exclusivelyin Carnival!
We asked our Chef his recipe and, although the hotel is closed, we asked him to cook some frittelle for us . Here is his recipe:
Ingredients to get about 25 large pancakes
A sweet, a tradition, a long history of 'fritoleri' who with their white apron and riddled jar to throw sugar on pancakes, takes us back in time, in the Serenissima which, together with persiung power and money, did its best to seek pleasure and what more pleasant than one 'fritoea'? Only two 'fritoe'!