Frittella (doughnut)

Frittella is a traditional Italian doughnut that is typically consumed during the Carnival season. The term 'frittella' is derived from the Italian word 'fritto', which means fried. Frittelle are made by deep-frying small balls of yeast dough and then dusting them with sugar. They can be filled with a variety of ingredients, including custard, whipped cream, and fruit preserves.

History

The history of the frittella dates back to the Middle Ages, when they were served at banquets in Venice. The first documented mention of frittelle dates back to 1700, in the book "Il Cuoco Galante" by Vincenzo Corrado.

Preparation

The dough for frittelle is made from flour, sugar, eggs, and yeast. The ingredients are mixed together and left to rise for several hours. Once the dough has risen, it is divided into small balls and deep-fried until golden brown. The frittelle are then dusted with sugar and can be filled with a variety of ingredients.

Variations

There are many variations of frittelle throughout Italy. In Venice, frittelle are traditionally filled with raisins and pine nuts. In Tuscany, they are often filled with custard or whipped cream. In Lombardy, frittelle are typically unfilled and dusted with sugar.

Consumption

Frittelle are traditionally consumed during the Carnival season, which takes place in the weeks leading up to Lent. They are often served at parties and celebrations, and are a popular street food in many Italian cities.

See also

• List of doughnut varieties
• List of Italian desserts