Frittelle is the generic name for “fritters”, however for most Italians frittelle (pronounced frihttehlleh) is synonymous with Carnival. Frittelle are deep fried pastries, generally made with an enriched bread dough or a choux dough, often containing sultanas, citrus zest and pine nuts. When well made, they are light and hollow inside, not at all doughy. They can be either plain or filled with creme patisserie, which is perhaps gilding the lily. In Venice there is a cult for Carnival fritters, no surprisingly perhaps, considering how deeply felt  Carnival is  up there – it is an important part of the city’s history and cultural identity. Personally, I prefer the other, plainer Carnival pastries, chiacchiere, but I would never say no to a warm frittella (which is the singular for the plural frittellE) Continue reading →