Frittelle, or fritters, are the most famous sweets (doughnuts) of Venice Carnevale. Frittelle begin showing up in pastry shops, bakeries, and snack bars during the weeks leading up to Carnevale di Venezia. When Carnival is over, frittelle disappear from the store windows almost as quickly as tourists in masks or costumes vanish from the Piazza San Marco. Like doughnuts, frittelle come in a variety of styles, both filled and unfilled.
Frittelle veneziane. No filling, but with raisins and pine nuts mixed into the dough. After frying, the frittelle are rolled in granulated sugar.
Frittelle con crema chantilly. Filled with a vanilla-flavored pastry cream and rolled in granulated sugar. (This is the one I tried, so yummy!!!)
Frittelle con cioccolata. Filled with a chocolate-flavored pastry cream and rolled in granulated sugar.
Frittelle con zabaione. Filled with a Marsala-flavored pastry cream and rolled in granulated sugar.
Frittelle con mele. For each fritter, a ring of apple is covered in batter and fried. An apple frittella looks something like a doughnut, with a flat shape and a hole in the center.
Some Fritelle are filled with Nutella or Tiramisu.
Below is a link showing the steps on how to make a Frittelle.
http://www.annamariavolpi.com/frittelle.html
Some other popular Fritter sweets of Carnevale are ribbons of pasta fried and covered with sugar or honey. These fritters are popular all over Italy with many different names such as Frappe, Frappole, Sfrappole, Flappe in central Italy, Cenci (“tatters”) or Donzelli (“young ladies”) in Tuscany, Bugie (“lies”) in Piemonte, Gigi in Sicily and other names in other regions.
Below is a link showing the steps on how to make a Frappe.
http://www.annamariavolpi.com/frappe.html
I liked the Carnevale sweet, but I prefer chocolate pastries. However, Italian sweets are not often made with chocolate....grrrr
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