All about Mardi Gras... in Italy
Beginning in the 10th century, people made the most of the final days before the rigors of Lent by enjoying themselves and savoring the pleasures and joys of life. The carnival of Venice, a tradition dating back to the Renaissance, famous for its costumes and Commedia dell'arte masks, is undoubtedly the best known.
The whole country is focused on carnival and the Italian "bugnes" or fritters, whose name changes from one reason to another. "Chiacchiere" (chats) is the most popular name in Basilicata, Sicily and Puglia. In Emilia Romagna and Rome, they're called "frappe" (slaps), and in Piedmont, Genoa and Turin "bugie" (lies). They're "lattughe" (lettuces) in Mantua, "cenci" (rags) in Tuscany, "crostoli" in Trentino, and "galani" or "sosole" in Venice, Verona and Padua.
Chiacchiere di Carnevale
Fritelle - Venetian doughnuts
Special foods like fritelle, a tiny doughnut-like pastry, are very popular during Carnevale in Venice. More similar to a fritter, these sugary delights were thought to help sustain partygoers through the non-stop celebrations of carnival. They were traditionally made with a yeast dough, and occasionally raisins or pine nuts were added
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