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At Carnival every pancake is worth, here are the most typical sweets - Lifestyle

2021-02-07T14:28:24.446Z


It is the time of year when the windows of the pastry shops in Trieste are filled with "crostoli" (chatter) and "frittole" (sweet "meatballs" with raisins and pine nuts). (HANDLE)


Carnival, with 16 February 2021 Shrove Tuesday, is the time of year in which the windows of the pastry shops in Trieste - the city that invented confetti - are filled with

"crostoli" (

a sweet dough that is fried and reminds the most notes

chatter or frappe) and "frittole" (sweet "meatballs" with raisins and pine nuts

, fried and in some cases stuffed with cream or chocolate

)

.

There are also

krapfen

, a sweet of Austrian origin, but which in Trieste are smaller in size.

In the hinterland of the region, on the other hand, along the Natisone Valleys, the undisputed protagonists of the table remain

the strucchi - fried morsels of shortcrust pastry

, filled with walnuts, hazelnuts, raisins and pine nuts - invented just for the Carnival, in the past they were also served on the most important occasions instead of sugared almonds.


From the mountains to the coast, it is at the table that Friuli Venezia Giulia rediscovers the essence of Carnival.

As in the nearby Veneto, both homelands of typical sweets.

The

Venetian fritole, in dialect "fritoe venexiane"

is an ancient typical dessert that was prepared as early as 1600 by the fritolai who handed down from father to son the recipe that varied from family to family and that have been handed down to the present day.

The Venetian fritole are very similar to the Carnival fritters that are used in many regions, but in Veneto raisins are a must (and maybe even with pine nuts or dried fruit).

For years now, stuffed bignolini have been a classic of the Italian carnival: with custard inside or in the variants of chocolate or ricotta, the latter typical of Lazio.

Also Venetian are the

 Galani

, a crunchy dessert, originating in the period of the Roman Empire, this too is fried, prepared with flour, butter, sugar and eggs and are characterized by their always different and irregular shape.

Then the

Castagnole

, also strictly fried: small balls of fried dough are considered the symbol of Carnival not only in Venice.

But it is Friuli that has an incredible variety.

In

Sappada

, where Carnival is a great tradition, then you can taste

Mogn Kropfen

(stuffed and fried tortelli) and

Orecchiette di Coniglio

(without filling).

The Mogn Kropfen are delicious stuffed and fried tortelli that are distributed by the Rollate - the undisputed protagonist of the Sappada masks - during the parades.

These particular pancakes hide a filling of poppy seeds and honey.

There is also a simple version of fried ravioli without filling that takes the name of Hosenearlan, as the shape resembles the ears (Earlan) of rabbit (Hosen).


In

Sauris 

 for Carnival the tradition foresees the preparation of

Vledlan (pancakes with herbs)

, which in the hamlet of Lateis takes the truncated form of 'vlé' (which in the local Germanic language also means flea).

For the preparation of the vledlan, flour, sugar, eggs enriched with grappa and aromatic herbs, such as wild mint and sage, dried and chopped, are used, which give the pancake a delicate and unmistakable aroma. 


Once isolated between the Musi Mountains to the south and the imposing Canin massif to the east and north,

Resia

has a very important tradition linked to the Carnival (Püst), the fundamental element of which is represented by the dance performed with the typical Resian musical instruments. the cïtira (violin) and the bünkula (cello).

During the Resian Püst the protagonists become two very special sweets:

the sope and the bujarnik, the

latter counted among the typical agri-food products of Friuli Venezia Giulia.

The sope is a pancake that in the past, being a hearty dish, was prepared for new mothers.

It is prepared with slices of white loaf bread and a batter with eggs, flour, liqueur, sugar and salt.

The bujarnik represents a real institution in the valley and is offered in two versions: that for the day of the dead (a loaf wrapped in cabbage leaves and baked in a wood oven) and the carnival version, a mixture made of corn and wheat flour. , eggs, sugar, cream, apples and / or pears, dried figs, sultanas, dried fruit, yeast, wild fennel seeds, cinnamon or carob which is simply spread on the oven plate of which it takes the form. 


On the Karst plateau, in Opicina,

frittole con anima

(Fancli z duso) are the protagonists at the table.

The recipe originates from Contovello, a fraction of Trieste: once upon a time the “kontovelci”, people of Contovello, were excellent fishermen and the women had the task of selling their catch.

Thus were born the frittole con anima, pancakes

stuffed with salted anchovies.

    The region with its Wine and Flavors Road has joined the initiative of the Italian Federation of Wine and Oil Roads which proposes a journey through the sweets of Italian Carnival to support small producers and artisans. Through the contest "At carnival every pancake is worth", pastry artisans, bakers, bakers and enthusiasts will be able to send from 9 to 16 February one or more photos of a typicality with the name of the dessert represented, the main ingredients and a story that describes the link with the carnival and the territory. The winners of each category - explains PromoTurismoFvg - will be announced on March 19 and will receive as a prize experiences, activities or products, offered by the Roads of Wine, Oil and Flavors of Italy. 


Source: ansa

All life articles on 2021-02-07

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