February in Italy is a month that dances between romance and revelry. One moment, the country is wrapped in the soft glow of San Valentino, and the next, it bursts into the joyful swirl of Carnevale—a celebration of masks, music, and irresistible sweets.
For me, this time of year has always felt like a bridge between two kinds of love: the intimate, quiet kind shared at a candlelit table, and the communal joy of gathering with friends and family around a platter of warm, sugar‑dusted treats. Both are part of the Italian way of living, and both find their place in the kitchen.
The Sweet Spirit of Carnevale
Carnevale is one of Italy’s most ancient festivals, rooted in the idea of indulgence before the austerity of Lent. Across the country, each region celebrates with its own traditions, but one thing unites them all: fried pastries.
From chiacchiere in Lombardy to castagnole in Emilia‑Romagna, these little bites of sweetness are the heartbeat of the season. They’re simple, joyful, and meant to be shared—just like the best Italian dishes.
This week, I’m sharing one of my favorite Carnevale treats, a recipe that appears in spirit throughout The Basic Art of Italian Cooking: Holidays and Special Occasions, Second Edition: Frittelle di Carnevale. These airy, golden fritters are lightly crisp on the outside, soft on the inside, and perfect with a dusting of powdered sugar or a drizzle of honey.
Recipe: Frittelle di Carnevale (Italian Carnival Fritters)
Ingredients
- 1 cup all‑purpose flour
- 2 tablespoons sugar
- ½ cup milk
- 1 teaspoon baking powder
- Zest of 1 lemon or orange
- Pinch of sea salt
- Vegetable oil for frying
- Powdered sugar or honey for finishing
- Instructions
- In a bowl, whisk together the eggs and sugar until pale and slightly frothy.
- Add the milk and citrus zest, stirring gently.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
- Heat oil in a deep pan. When it reaches frying temperature, drop in small spoonfuls of batter.
- Fry until golden on all sidRemove with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar or drizzle with honey.
- Serve warm, ideally with espresso or a small glass of Vin Santo.
- A Taste of Tradition
- What I love most about frittelle is how they bring people together. In many Italian towns, you’ll find families standing around the kitchen table, frying bring people together. In many Italian towns, you’ll find families standing around the kitchen table, frying batch after batch while children sneak the first warm bites. It’s a ritual that reminds us that food is more than nourishment—it’s memory, celebration, and connection.
- As we move from the romance of Valentine’s Day into the colorful joy of Carnevale, may your kitchen be filled with sweetness, laughter, and the simple pleasure of sharing something delicious with the people you love.
For more recipes get your copy of the Gourmand World Award winning book The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition
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