In Venice, Carnival just isn’t carnival without crostoli
Along with fritters and castagnole form the magnificent trio of confectionery aeten during the Venetian Carnival. The origin of crostoli or galani is very old. It dates back to the ancients Romans, who in March, during the Spring Festival, used to make a similar confection, a kind of fritter cooked in pork fat and then sweetwned.
Crostoli and galani are much the same. Crostoli are typical of mainland, hence the Veneto. They are rectangular and slightly thicker than galani, which instead are typical of the lagoon, hence Venetian. They are more like ribbon in shape, being thinner than the others and more friable.
700 g (25 oz) plain
250 g (8¾ oz) eggs
100 g (3½ oz) sugar
50 g (1¾ oz) milk
50 g (1¾ oz) grappa
10 g (¼ oz) salt
seeds of a vanilla bean
seed oil for frying
Mix together all ingredients until they form a smooth ball of dough. Cover it with plastic wrap and allow it to rest
for a couple of hours. Then roll it out very thin with a rolling pin or a dough-maker and cut into rectangles measuring 10 x 5 cm (4 x 2 inches) or diamonds measuring 10 cm (4 inches) per side.
Place the shapes in the hot seed oil until they are lightly browned.
Drain and place on paper towels to remove excess oil.
Sprinkle with plenty of icing sugar and serve hot or cold.
Author: Alessandra Dammone
Editor: William Dello Russo
Photographer: Colin Dutton
Translator: Richard Sadleir
Bilingual Italiano - English
17 x 24 cm (6.5 x 9.5 inches)
I Edition 2016