Venezia!  This month is all about romantic Venice, and just in time for Valentines. Heart shaped cakes, sweet pink candy, Venetian foods that will melt your heart away (even in February) and Carnevale.

As Venetians prepare for their biggest event of the year, Carnival, guests assemble their gowns, masks and garb.  Ruby red velvet dresses, ruffled white shirts under long black coat tails.  Women in lace gloves and men in top hats cross Saint Mark's Square for cicchetti (aperitivo time accompanied by small Venetian bites).  Flutes cling as Prosecco is poured, and elaborate masks decked with jewels and gold are worn by masqueraders.  Cenci, Castagnole and Frittelle di Carnevale piled high and dusted with Confectioner's sugar are passed and had by all.

Carnival 2014, set from February 15 to March 4, turns all of Venice into a stage. The word Carnevale, coming from the Latin, means farewell to meat, carne and vale.  Venice's first Carnival was held in 1162 where the townspeople celebrated the victory over the Patriarch of Aquileia. In the 18th century Carnival was put to a stop and by the 19th century, Venetians had it back on the calendar and were celebrating Carnevale in grand style!  

Today Venice attracts thousands of visitors from all over the world who come to celebrate the food, wine, dance and costume in meandering canals!  

The Carnevale Frittelle of Venice.  In the 17th century, these sweet little fried bites were made exclusively by the fritoleri, the men who fried them.  It was a prestigious trade and those who belonged to it expected their children to succeed.  During the Venetian Republic the trade of fritoleri collapsed but the best recipes that came from these artisans survived.  The traditional Venetian fritoleri mixed egg, flour, sugar, raisins and pine nuts on long wooden tables and fried them in giant vat-like pans with oil.  When cooled, they were sprinkled with sugar and piled high on large platters and passed out to all.  

Buon Appetito

Lauren