The masks were in from Venice. The flower arrangements completed with 20 inch ostrich plumes spraying out like colored fans, the menus were printed and of course, our costumes rented, the violin strings tuned, dance floor waxed and silver polished. We had been planning Vickers Carnevale di Venezia Wine Dinner and Masquerade Ball for months and it was a packed house, then...it snowed...and snowed...and snowed! Our February 6th event had to be canceled because of this blizzard that we can still see out our windown. But don't worry, we have rescheduled it for Saturday March 6th.
What is Carnevale...the original Mardi Gras!!!
The Venetian Carnevale, with all its splendor, originated in the year 1162 as a victory celebration for the Serenissima Republic in the war against the Patriarch of Aquileia. Dancing, feasting and celebration ensued in Piazza San Marco to celebrate this victory and the tranquility, durability, prosperity, fairness, and piety of the state.
By 1496, Venetians had adopted the wearing of masks in both daily life and for celebratory events and by that time mask makers (mascareri) had been recognized as distinguished artists with their own guild just as the glass blowers of Venice.
Today, the city of Venice comes alive every February to carry on the tradition of celebration! Out of the foggy mist that blankets Piazza San Marco, arise wondrous creatures, masked and glittering. Much pride is taken in the dressing for the Carnevale di Venezia and the city becomes a moving art installation with masked and costumed figures decorating every calle, canal and corner.
Here is one of our Favorite recipes for Carnevale! Crostoli, only found during the season. (Of course we'll be serving them at our Wine Dinner on March 6th! Reserve now 610-363-7998)
Crostoli (Sweet Ribbons) Yields about 3 dozen
• 4 tablespoons unsalted butter
• ¼ cup plus 2 Tablespoons sugar
• ¼ cup milk
• ½ teaspoon salt
• 2 ¼ cups flour
• 1 egg plus 1 yolk
• 2 Tablespoons Grappa
• 2 Tablespoon pure vanilla extract
• 1 Tablespoon almond extract
• 3 Tablespoons lemon zest
• Juice of ½ a lemon
• Vegetable oil for frying
• 1 cup Confectioners’ sugar
In a double boiler, melt butter. Add sugar, vanilla and almond extracts. Allow mixture to cool slightly. In a large mixing bowl combine flour, cooled mixture, eggs, milk, grappa, lemon zest and juice. Mix with an electric or stand mixer until they form a soft dough (about 5 minutes).
Turn out dough onto a lightly floured surface and cut into two pieces. Roll first half into a rectangle 1/8” thick. Use a fluted pastry wheel to cut into strips about 1’ wide by 6’ long. Tie each strip into a loose knot. Repeat process for second half of dough.
In a Dutch oven or deep skillet, heat 3” of vegetable oil to 375 degrees and fry each strip in batches of 2, turning them over once, until golden.
Drain well on paper towels or brown paper, dust with confectioners’ sugar and serve.
You can also check out our recipes in every issue of Chester County Life Magazine in our food column!
