Venetian frittelle, fritole venexiane, are one of the most eagerly awaited desserts during the Carnival period, by young and old alike. Everyone loves them, thanks to their various fillings: chocolate, ricotta cheese, pistachio, or empty, Venetian-style.
How were the original frittelle in Venice?
They were born in the mid-14th century, later becoming the national dessert of the Serenissima Repubblica in 1700. The recipe of the time included lard instead of oil, goat’s milk, and saffron in the dough.
The fritoleri tradition
At one time they were prepared in the streets by fritoleri in small wooden huts and sold hot. In the 17th century, they formed an association of seventy fritoleri, each with their own exclusive area, a tradition that remained active until the fall of the Lagoon Republic.
A dessert with history
Venetian fritters find an important testimony in a famous 18th century painting by Pietro Longhi, the ‘Venditrice di Frittole’, visible at Ca’ Rezzonico. An example of a Venetian street food dessert you absolutely must try!
