Frittole (doughnut)

Frittole is a traditional Italian doughnut that originated from the region of Veneto. It is a popular dessert especially during the Carnival season.

History

The history of Frittole dates back to the 14th century in the city of Venice, where it was first recorded. The doughnut was traditionally prepared and consumed during the Carnival season, a festive period that occurs before the liturgical season of Lent.

Preparation

Frittole is made by combining flour, sugar, eggs, and yeast to form a dough. The dough is then shaped into small balls and deep-fried until golden brown. The fried doughnuts are finally dusted with powdered sugar before serving. Some variations of the recipe may include the addition of raisins, pine nuts, and liqueur for added flavor.

Cultural Significance

Frittole holds a significant place in Italian culture, particularly in Veneto. It is a staple dessert during the Carnival season, symbolizing indulgence before the fasting period of Lent. The doughnut is also commonly served at other festive occasions and family gatherings.

Variations

There are several variations of Frittole across different regions of Italy. In Trieste, the doughnuts are often filled with raisins and pine nuts. In Naples, a similar dessert called Frittelle is made with rice and flavored with vanilla.

See Also

• List of doughnut varieties
• List of Italian desserts
• Carnival of Venice