flipFrìtole veneziane (Carnival fritters with raisins and pine nuts)
Frìtole veneziane (Carnival fritters with raisins and pine nuts)
Why this dish? Vivaldi lived to the rhythm of the Venice Carnival, a lavish season for opera when he created his works at the Teatro Sant'Angelo. *Frìtole*, the official sweet of the Republic proclaimed by the *fritoleri*, then perfumed every street — the very taste of the Venetian celebration of which he was one of the masters.
Small golden fritters, soft inside, studded with raisins and pine nuts, rolled in sugar — the street treat that delighted Venetians during Carnival.
Ah, can you smell it? Carnival is coming! While I give my operas at Sant'Angelo, the *fritoleri* fill our *calli* with these little golden balls passed from hand to hand, still burning hot. I add raisins and pine nuts, a veil of sugar, and one smears one's fingers without ceremony — for in these days, priest or doge, mask or maestro, all rejoice together.
- •Flour — as needed (dough)
- •Sourdough / yeast — a little (leavening)
- •Eggs — a few (binder)
- •Levantine raisins — a handful (filling)
- •Pine nuts — a handful (filling)
- •Sugar — for coating (sweetness)
- •Citrus zest — a little (flavor)
- •Oil / lard — for frying (frying)
Frìtole veneziane (Carnival fritters with raisins and pine nuts)
Small golden fritters, soft inside, studded with raisins and pine nuts, rolled in sugar — the street treat that delighted Venetians during Carnival.
Why this dish? Vivaldi lived to the rhythm of the Venice Carnival, a lavish season for opera when he created his works at the Teatro Sant'Angelo. *Frìtole*, the official sweet of the Republic proclaimed by the *fritoleri*, then perfumed every street — the very taste of the Venetian celebration of which he was one of the masters.
Ah, can you smell it? Carnival is coming! While I give my operas at Sant'Angelo, the *fritoleri* fill our *calli* with these little golden balls passed from hand to hand, still burning hot. I add raisins and pine nuts, a veil of sugar, and one smears one's fingers without ceremony — for in these days, priest or doge, mask or maestro, all rejoice together.
Ingredients (period version)
- Flour — as needed (dough)
- Sourdough / yeast — a little (leavening)
- Eggs — a few (binder)
- Levantine raisins — a handful (filling)
- Pine nuts — a handful (filling)
- Sugar — for coating (sweetness)
- Citrus zest — a little (flavor)
- Oil / lard — for frying (frying)
Ingredients
- Flour — 300 g (dough)
- Baker's yeast — 10 g fresh (leavening)
- Eggs — 2 (binder)
- Warm milk — 150 ml (hydration)
- Sugar — 50 g + for coating (sweetness)
- Raisins (rehydrated) — 80 g (filling)
- Pine nuts — 40 g (filling)
- Lemon or orange zest — 1 (flavor)
- Frying oil — 1 L (cooking)
Method
- Dissolve yeast in warm milk. Mix flour, sugar, eggs, zest and milk to form a soft dough.
- Fold in rehydrated raisins and pine nuts. Cover and let rise 1.5 h until doubled.
- Heat oil to 170°C. Drop spoonfuls of dough and fry until golden, turning.
- Drain on paper, roll immediately in sugar.
- Serve warm, in a cone, like at Carnival stalls.
How it was made : *Frìtole* were so emblematic that in the 18th century the *fritoleri* formed a recognized guild with assigned spots in the city. The dough, leavened and fried in lard, was flavored with citrus and filled with raisins and pine nuts — without rum or other later additions.
The contemporary twist : Presented in a paper cone street-food style, dusted with vanilla sugar… pardon, with a zest sugar to stay period.
Antonio Vivaldi · Charactorium
