sweet

Buon martedì grasso! Welcome to the February edition of Cucina Conversations. Our posts are early this month since we are reprising the fun topic of carnevale which in Italy began on February 3rd and ends today, “Fat Tuesday”. For the past two weeks, the shiny bakery cases of pasticcerie (pastry shops) and forni (bakeries) across Italy have been filled with overflowing trays traditional carnevale sweets: castagnole di ricotta (ricotta fritters), frìtole veneziane (Venetian sweet fritters), bomboloni (doughnuts), fritelle di mele (apple fritters), and my personal favorites, crostoli (fried pastry ribbons). Crostoli have a special place in my heart and culinary memory because both my maternal nonna Liliana and paternal nonna Ada used to make these […]

Buon martedì grasso and welcome to the February edition of Cucina Conversations! Today is Fat Tuesday, the last day for Christians worldwide to indulge before the lean forty days of Lent. Martedì grasso is also the final day of carnevale season. This month, the bloggers of Cucina Conversations are telling you about the variety of traditional foods prepared and eaten during the three weeks of carnevale. To commemorate my recent trip to the Veneto and my northern Italian heritage, I made frìtole veneziane–known in the Venetian dialect as frìtoe venessiane– a yeasted sweet fritter laced with liquor-soaked raisins and fragrant pine nuts, and coated abundantly in granulated sugar. Frìtole are considered an institution of the carnevale […]