Crostoli: A Venetian Delight to Elevate Your Carnival

You must try making crostoli for Carnevale! They're deliciously light and a unique treat you can recreate at home. Trust me, it’s worth it!

The Essence of Carnevale and Crostoli

When the vibrant celebrations of Carnevale arrive in Venice, there’s one sweet treat that steals the show: crostoli. These delicate pastries encapsulate the spirit of this festive time, often enjoyed alongside lively parades and colorful masks. I remember my first visit to Venice during this period; the air was filled with joy and the delightful scent of fried sweets wafted through the streets. Everyone seemed to be savoring these crispy treats, prompting my curiosity.

As I delved deeper into local traditions, I discovered that each region has its own spin on crostoli. For many Venetians like Lucca Cantarin from Pasticceria Marisa, creating these beloved sweets is an art form steeped in tradition yet ripe for innovation. Can you imagine their traditional rufioi reimagined with apple mustard? It’s moments like these that ignite my passion for culinary exploration.

Crafting Your Own Crostoli: A Culinary Adventure

Making crostoli at home is a delightful challenge but oh-so-rewarding! Here’s how I learned to make them using Lucca’s refined recipe which features sweet raviolis filled with fragrant quince mustard.

• Ingredients: 1 kg flour for pastry dough
  75 g butter
  60 g sugar (preferably cane)
  12 g salt
  0.8 g vanilla paste
  5 g baking powder
  100 ml water
  100 g grappa (40°)
  200 g fresh eggs.

I always start by mixing all these ingredients until smooth, letting it rest overnight in the fridge – trust me; patience here pays off! Once rested, roll out your dough into squares filled with a dollop of your homemade quince mustard before sealing them tight and frying them golden brown in olive oil.

Photo by Angelo Casto on Unsplash