We always look forward to the last week of March when – usually – the first produce (le primizie) growing on the Lagoon islands is arriving at the markets in Venice. On the blog, we inaugurate this special time by introducing you to a favorite fish recipe accompanied by candied tomatoes. Read More
In, March we start celebrating spring cuisine in Venice. This is the month ushering in the official spring feasts which will last until mid-June. Read More
Frittelles don’t just disappear from Venetian pastry stores over night just because Carnival is over ! They are still present in our family kitchen and in many others in Venice. Read More
In the last few years, frittelles have taken the culinary stage of Carnival in Venice, and there’s a good reason why they were so successful 🙂 After all, le fritoe, as frittelles are called in Venetian, have been the Venetian National Sweet ever since the 13th century.
But then, frittelles, prepared in the Venetian manner, taste great and soft and so warming on a humid Venetian winter day. So last weekend, we sorted through our family recipe journals and the books in our library. There’s an incredible variety of frittelles and other pastries eaten during Carnival in Venice, and the good news is, you can still eat them today at some pastry stores and cafes in town. Read more in our article dedicated to the story of the Venetian Carnival cakes.
Every family in Venice have their own recipe for fritoa, and now we are sharing ours with you. Hope you’ll enjoy it! Do try it, frittelles can be prepared in less than 90 minutes and that means, they qualify for breakfast !
LE VENEZIANE – VENETIAN FRITTELLES
AN EASY RECIPE WHICH YOU WILL BE ABLE TO PREPARE IN UNDER 90 MINUTES !
180 gr flour (universal type), 8 gr yeast, 1/16 liter of milk, 1 egg, 3 spoonfuls of grappa, vanilla sugar, 10 gr butter, a pinch of salt, 5 spoonfuls of granulated sugar and 1 teaspoon cinnamon powder.
In a bowl, carefully work the yeast and one spoonful granulated sugar into the warm milk. Add flour, grappa, vanilla sugar, butter and a hint of salt. Mix well and cover the bowl with a towel. Leave in a warm place until the the dough has doubled in size (it takes approximately one hour). With a spoon, form little heaps of dough and fry them in sun flower oil. Coat your fritole with a mixture of granulated sugar and cinnamon powder.
Like in the cover picture, you could prepare ricotta all’acqua di rose – rose-flavored ricotta, to add an exotic flavor to your frittelles. And that’s no invention of ours – that was the original crema with which the frittelles were filled.
PS – My article, originally published on the Liquid Press, tells more about the history of Venetian sweet pastries. Click here to read it.
Download ten healthy cooking tips from Venice !
When Grandmother was young – she grew up in the northern Lagoon – this was the cake her mother prepared on 24 December, but also on the morning of Epiphany Day – January 6. So to celebrate L’EPIFANIA, and LA BEFANA, of course, we are sharing this family recipe today.
This is substantial food, so badly needed when the nights are long in late December and in January. It’s a cake that was prepared early in the morning when it was still dark. Just like it is in the pictures in this blog post. Read More
On 31 December 2017, the sky in Venice looked pale white. You felt inundated by a strangely weak light against the marble stones, so characteristic for the short days in December and January. On such a day, the sun isn’t strong enough to draw reflections on the water. The air is very moist and can be even sharp, depending on where you are going. Such a labyrinthic city as is Venice also has refreshing spots (which is good to know on a hot summer day, by the way 🙂 but they can be awfully wet in winter ).
While there can be cold and clear hours when the light isn’t strong enough to illuminate the facades of the building in town, in general, December and January is called la stagione senza colore – the season of invisible colors. White and blue days like these call for red and yellow food, according to the tradition of the Venetian spice masters – speziéri.
You relax in a cozy environment at home or spend an hour in the afternoon with hot chocolate in one of the Grandi Caffé on the Piazza. Then it’s back out on the Piazza again, and this time we have company. People are looking for protection from the cold and moist air under the arcades, and many have come here well before night falls, I think just to secure their spot and witness whatever happens on the Piazza tonight. They are enjoying le luminarie – the Christmas lights and a new view of the Christmas tree that in 2017 is poised in the midst of the Piazzetta.
According to the calendario contadino – the farmer’s moon calendar, it had to be a simple, yet warming meal, and just like Christmas Eve, New Year’s Eve was a thoughtful day. In the 1990s, the New Year in Venice was welcomed with fuochi d’artificio.
Breakfast on 31 December is thus much like breakfast on 24 December – starting with a pinsa – a polenta cake, flavored with grappa and raisins.
La pinsa was prepared in the morning and eaten as hearty breakfast, lunch, enriched with home-made fig-cardamom jam. This is the food Nonna has been eating all her life, on Christmas Eve, New Year’s Eve and also on the day Venice celebrates Christmas a second time, on 6 January.
In the campagna veneta, in the Veneto, so to say, four spices were used in winter and to prepare a traditional New Year’s Eve menu, Grandmother tells me. Spice ingredients meant to instil strength and health during the white and blue days of December and January. We will use this mixture for our menu this evening.
Miscela de spezie par 'e zornate blu
We use this spice mixture to flavor creamy soups- le velluate, but also meat, potato pies, vegetable pots … this is an invigorating spice mixture, chasing away any blues one might get due to cold and foggy weather:
Ground lemon peel, black pepper corns, dried peperoncino, oregano and mustard seeds …
It’s very delicious, and we have added a home-made red curry mixture to flavor the crema di lenticchie – lentil soup garnished with baked slices of sweet potatoes and puntarelle salad.
The spice mixture also works well to make insalata calda speziata alle lenticchie, bietola, cicoria, puntarelle, pere e cipolle dolci – warm spicy salad made from lentils, bietola, cicoria and puntarelle salads, pears and sweet white onions – in case you have any of the lentils left. Or, use it to flavor fish, exceptionally. This is how we prepared the pesce di San Pietro fish.
So, this lentils soup is a traditional course of the Venetian New Year’s dinner, and the second is fish. Fish should also be eaten on the first day of the year, according to ancient proverbs eating fish will make good luck and riches swim towards you.
Menu del Cenone per il Capodanno
Vellutata di lenticchie al forno con patate americane e puntarella (the lentil cream soup mentioned above)
Tacchino al forno al pepe verde, fernet branca e miscela di spezie – Turkey baked in the oven with green pepper corns, Fernet Branca (herbal liquor) and the spice mixture, garnished with puntarelle and radicchio salad flavored with a cream made from boiled eggs and sweet peppers.
Sorbetto al Campari e anice stellato – Star anise-and-Campari-flavored sorbet
Cioccolatini fatti in casa al profumo di bergamotto – Home-made chocolates flavored with bergamot juice. These chocolates are also heaven if you add a few drops of neroli essential oil.
Thank you for following La Venessiana in 2017, for your all your questions, comments and your support ! We wish you all a healthy and generous New Year, or Bon Ano, as we say in Venice !
It looks thick, brown and enticing. It tastes only slightly bitter and rich, velvety and dense. What’s the secret to preparing exactly this kind of cioccolata densa for which Venice has become famous in the world ? In my opinion, this is the best soul food ever invented in Venice 🙂 It has all the ingredients to get you up and about on a cold winter day.
Unlike coffee, cocoa powder arrived in Venice rather late, only in the 18th century. Yet it became hugely successful at once. It never went through the process of first being used as farmaco (medicine) and then for cooking. When Casanova was alive and Caffé Florian first opened in Piazza in 1720, hot spicy chocolate was the favorite of Venetian noblemen and the public alike. Venetians used to flavor it, adding vanilla sugar above all, to camouflage its bitter taste. And it must be the mix of sweet spices and bitter cocoa powder that won over Venetians. And we can safely say that Caffé Florian was the first cafe in Venice offering this sweet spicy chocolate variant.
Venetians became masters in creating edible works of art made from cocoa powder, both solid and liquid. If you want to see some of these masterpieces, visit Cioccolateria Vizio e Virtù, you will be marveling at their shop windows …
Flavoring hot chocolate with cardamom and cinnamon became standard in Venice in the 18th century, and a few of these recipes for spicy chocolate have survived to this day in town. One is flavoring hot chocolate with gianduia or even with pistachio paste or amaretto liquor. By the way, you can taste this amaretto-flavored chocolate at Caffé Lavena in Piazza San Marco.
Our family recipe uses milk flavored with star anise. Always for Christmas, we add home-made chocolate-cinnamon liquor.
1. To prepare two cups of hot chocolate, slowly heat, in a pan, four tablespoons of milk, three heaped teaspoons of cocoa powder and two teaspoons of corn flour (amido di mais).
2. In a second pan, heat 1/4 liter milk, one tablespoon of brown granulated cane sugar and one piece of star anise. Boil at low heat for about 10 minutes.
3. Add the cocoa mix and slowly bring all the ingredients to the boil, stirring constantly.
4. Before serving, either flavor with a few drops of essential bergamot oil or a teaspoon of chocolate liquor for each cup.
We use Majani chocolate liquor. My grandfather used to make chocolate-cinnamon liquor for Christmas, and I will share this recipe in our e-book Venice and the Moon – Befana and Epiphany Traditions – online soon 🙂
Before Venetians went to celebrate the Mass at the Basilica della Salute, they kept themselves warm with a drink called dosa calda, whose recipe dates back to the 14th century. It was also a favorite during the Venetian winter fairs, for the end of November and early December were dedicated to fairs and exhibitions at the Rialto and other campi in town.