At the Pasticceria Toletta, my favorite were the veneziane. The woman at the counter told me the raisins are soaked in Marsala. Soooo good! Of course the zabaione - more Marsala - were to die for as well. Wish I could have taken a bag home with me, but the memory lingers ... Do enjoy one or two for us on Sunday!
Your newsletter makes me yearn to visit Venice again and taste these treats while walking the streets and canals during Carnival—or any other time! I guess I’ll have to content myself with your descriptions—and maybe try one of these recipes!
That would be amazing! I may just take you up on that! My husband is a photographer/videographer with a YouTube series and a Substack blog (https://jeffersongraham.substack.com). We're looking for an excuse to return to Italy and Venice!
That'd be amazing! On the hunt for the perfect frittella, trying all and every bakery in town, we'd have so much fun 😆 checking out your husband's substack now!
Thank you Mia! Carnival food is fun and naughty, surely a favourite of mine, too! (If you ever come to Venice between mid January and Carnival then try these three bakeries for frittelle: Didovich, Rizzardini and Tonolo.)
At the Pasticceria Toletta, my favorite were the veneziane. The woman at the counter told me the raisins are soaked in Marsala. Soooo good! Of course the zabaione - more Marsala - were to die for as well. Wish I could have taken a bag home with me, but the memory lingers ... Do enjoy one or two for us on Sunday!
I'll be walking past that bakery today, it's Sunday so it may not be open, fingers crossed!!
Your newsletter makes me yearn to visit Venice again and taste these treats while walking the streets and canals during Carnival—or any other time! I guess I’ll have to content myself with your descriptions—and maybe try one of these recipes!
Thank you Ruth, Venice would be fortunate to have you. Next time you come by we might go on a bakery tour, what do you think? 😉
That would be amazing! I may just take you up on that! My husband is a photographer/videographer with a YouTube series and a Substack blog (https://jeffersongraham.substack.com). We're looking for an excuse to return to Italy and Venice!
That'd be amazing! On the hunt for the perfect frittella, trying all and every bakery in town, we'd have so much fun 😆 checking out your husband's substack now!
Now I’ve got a dream! I think I need to watch my calories now in preparation. 💕
Bring elasticated waistband pants Ruth 😎😁
I love carnival period foods from all over the world. King cake, butter week, hot cross buns, love it all! This one is new to me, thanks for sharing.
Thank you Mia! Carnival food is fun and naughty, surely a favourite of mine, too! (If you ever come to Venice between mid January and Carnival then try these three bakeries for frittelle: Didovich, Rizzardini and Tonolo.)