I love it when things I really want to do, but are not widely considered to be “ good” for one (such as eating an occasional fried sweet) actually has a historical context — so if I were to create and then eat this fried sweet, I’d be honoring history, right?🤞🏽
Thank you so much for mentioning me, Domenica. Your recipe sounds absolutely wonderful and I'll try it next year to make filled frittelle. In Venice, we have two types of carnival fried dough: the classic type and the filled one. I believe that the dough used to make the latter is very similar (if not identical) to yours.
I didn't know about the pig slaughtering season; it's so interesting. Many of the traditional recipes for Venetian frittelle call for lard for frying (mixed with oil) because it helps to reach a higher smoking temperature and adds flavor, or so they say.
So glad to hear that you're a fan of La Cucina Italiana! I love that magazine.
I'm in Venice this weekend trying to eat Fritelle for every meal! 😂
Very interested in hearing more about the tour!
Inspired as always and yes! Fried choix is Angel’s work! Merci!
I want that entire plate, including the beautiful vintage spoon! 🤩
I love it when things I really want to do, but are not widely considered to be “ good” for one (such as eating an occasional fried sweet) actually has a historical context — so if I were to create and then eat this fried sweet, I’d be honoring history, right?🤞🏽
When I lived in New Orleans, it was King Cake from my favorite bakery.
Thank you so much for mentioning me, Domenica. Your recipe sounds absolutely wonderful and I'll try it next year to make filled frittelle. In Venice, we have two types of carnival fried dough: the classic type and the filled one. I believe that the dough used to make the latter is very similar (if not identical) to yours.
I didn't know about the pig slaughtering season; it's so interesting. Many of the traditional recipes for Venetian frittelle call for lard for frying (mixed with oil) because it helps to reach a higher smoking temperature and adds flavor, or so they say.
So glad to hear that you're a fan of La Cucina Italiana! I love that magazine.