Finally! It’s carnival season again: Pantalone, Colombina and Casanova hit the streets! But they’re not the only ones to make their appearance in this time of the year, but also the typical Venetian sweets: the frito’le venessiane. That’s why I decided to share this recipe for the traditional raisin frito’le with you (but those with vanilla cream are delicious too!).
25g yeast (fresh)
50g sugar (to coat with)
Wash the raisins and soak them in a cup of grappa for about half an hour. Put the flour in a big bowl and stir in some milk, the sugar, the eggs and a pinch of salt. Dissolve the yeast in warm water and stir in with the drained raisins. Leave in a warm place for about 2 hours. Heat some peanut oil in a pan and fry a spoon full of dough, one by one: remove the fritole from the pan when golden brown. Let them drain and coat with some sugar before serving.
(Il quaderno delle ricette di Venezia, Mulino Don Chisciotte)
Piacere, mi chiamo Beatrice!
I grew up in the heart of the Alps, in Innsbruck, and decided in 2012 to move from the snowy Tyrolean peaks to the Venetian lagoon.
The travel-bug bit me during an Erasmus stay in France and so I decided after my University studies to start a backpack adventure through Canada.
After one year I said “good bye” to the American continent and moved to Venice (What you do for love!) and searched for a possibility to combine my passion for languages, travelling, culture and reading.
The solution? Four years ago I passed the governmental exam here in Italy to become a licensed tour leader and then a tour guide. Since then I’m guiding visitors through this fascinating city.