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posts tagged ‘ Carnival in Italy ’

Bugie: Italian Carnival sweet pastry fritters

posted by on February 13th, 2018

Bugie or chiacchiere are just two of the many names that you may hear along the Italian peninsula for these typical fritters. The recipe is tasty and simple, it is basically dough made with flour, butter, sugar, vanilla flavoring, eggs flattened into thin strips that are then deep-fried or sometimes baked in the oven and then served coated in sugar.
A variation of the recipe includes the addition of the liqueur or other spirit such as Marsala or Grappa.
The recipe proposed here below is the simplest version, without liqueur or any other variation that will unquestionably indulge even the most difficult sweet tooth, grown-ups or children alike.


• 4 eggs
• 400 g flour
• 40 g sugar
• 50 g melted butter
• a pinch of salt
• icing sugar
• vegetable oil

1. Prepare the dough by sifting flour and adding the sugar.
2. In a bowl beat eggs and add them to the flour together with lemon zest and a pinch of salt.
3. Knead mixture on flour-dusted work surface. Add butter until dough is smooth and elastic.
4. Work the dough until it is smooth reducing the thickness setting until reaching 2/3mm. With serrated pastry wheel, cut it into long rectangles.
5. Heat vegetable oil in deep frying pan. Fry the bugie on each side until a nice gold colour appears.
6. Remove bugie and place on tray lined with paper towels to drain excess oil.
7. Transfer to a serving dish and sprinkle icing sugar on the bugie.

Venice celebrates Carnival!

posted by on February 1st, 2016

Give him a mask, and he will tell you the truth. O. Wilde

Great excitement and suspense for the most important event which opened the 2016 edition of the Carnival of Venice yesterday, the 31st of January; Irene Rizzi, wrapped in an elegant orange dress designed and made by the Atelier of Stefano Nicolao, reached the St. Mark’s square in the famous Volo d’angelo (the flight of the angel).
The Flight of the Angel dates back to the mid-500, when an acrobat amazed and shocked the city by walking on a rope from the dock to the bell of the tower of St. Mark. The artist reached the balcony of the Doge and the crowd strongly applauded this courageous young man. Since that time, the event was organized every year.

A busy and interesting program this year: until the 9th of February many events and historical re-enactments for this edition called CREATUM arts and traditions! a name centered on the ancient origins of Venice and also linked to the topography of the city. There are countless streets and squares of Venice which recall the ancient arts and traditional crafts.
St. Mark’s Square, the hub site of the festivities, from 30 January to 9 February, will host artisans who through the excellence of their work will tell the unique story of Venice. The audience will be entertained by the presence of mask makers, instrument makers, glass makers, tailors who will exhibit their wares in the shops of Piazza San Marco and show the beauty of their art. A real dive in the Venice of the ‘700 with actors and masks that will emphasize the moments and the most important passages of all crafts.

The Carnival of Venice 2016 is enriched with a new event: from Thursday the 4th to Tuesday the 9th of February in Campo San Geremia, near Piazzale Roma and the train station of Saint Lucia, there will be a large pavilion in eighteenth-century style curated by the designers of the theater La Fenice in Venice. The pavilion will present the Italian regional excellence on a journey through the flavors and typical products but also through folklore and crafts. Timeless atmosphere of the Carnival, The Field of flavors and traditions narrate an old history, by telling the memory and culture of wonderful places of our country to intrigue and win in a cheerful and festive audience. This will be done through the typical wine and food and craft products, not only memory and art of an area, but often promoters of history and innovation.


posted by on February 8th, 2013

It is time to wear your mask and go to the most fancy and fun party in town: Carnival is here!

In Italy there are several  kinds of pancakes: the most famous are the chiacchere (it means to chat): simple, crunchy, in one word, delicious!

250gr white flour
1 whole egg
50gr sugar, 1 pinch salt
50gr butter
1 dose vanilla, 3 tbs Marsala
Powdered sugar, oil to fry

Combine flour, sugar and vanilla, than pour all over a surface.
Make a hole in the middle and pour egg, soft butter pieces and marsala in. Knead well. Roll dough with a rolling-pin in a very thin sheet. Cut 6cm x 10cm rectangles, in the middle make tree cuts. In a medium pan warm abundant oil, when hot, fry few chiacchere per time. Sprinkle with sieved powdered sugar.