Galani or Crostoli: The Story Behind the Carnival Sweet

One of the most delicious things about Carnival is its sweets, which are an ancient tradition and can only be found during this time of the year. It should almost be forbidden to have treats like panettone at Christmas, pandoro at Christmas, colomba at Easter, and also fritelle and galani only  during Carnival. This is something that should be available all year round!  I remember when I was a child, I would ask to eat galani outside of season because the time to enjoy something so delicious is so short. So, here we go, get to know more about galani, which always go hand in hand with fritelle.

Galani or Crostoli are traditional Carnival sweets with a history dating back to ancient Rome. At that time, they were called “frictilia”, made with eggs and flour, fried in pork fat, and served during the Saturnalia, a celebration similar to today’s Carnival. These sweets were made in large quantities to last throughout the Lenten season.

Origin and Evolution

During Carnival, these sweets were handed out to crowds celebrating in the streets. Since they were easy to make, they could be produced in large quantities at a low cost. The tradition has survived through the centuries, with regional variations in the recipe. However, it’s rare to find Galani or Crostoli fried in lard nowadays; most are fried in oil or baked, following modern health trends.

Regional Names and Varieties

Depending on the region, these sweets have different names: Bugie (Piedmont, Liguria), Chiacchiere (Lombardy), Frappa (Emilia-Romagna), Sfrappole (Bologna), Fiocchetti (Romagna), Meraviglie (Sardinia), among others. The difference between Galani and Crostoli lies in their shape:

• Crostoli: Common on the Venetian mainland, they are rectangular with simple or slightly crimped edges.
• Galani: Typical of Venice, they are strips of dough cut like ribbons and fried until crispy.

Recipe 1: Classic Crostoli

Ingredients (4 servings):

• 500 g flour
• 5 egg yolks
• 90 g sugar
• 25 g melted butter
• 1 sachet of vanilla powder
• 2 tablespoons of grappa (or brandy)
• 1 liter peanut oil for frying
• Powdered sugar for dusting
• Grated zest of 1 lemon
• Pinch of salt

Preparation:

1. Melt the butter over low heat.
2. On a flat surface, pile the flour and make a well in the center. Add the egg yolks, grappa, melted butter, sugar, vanilla powder, lemon zest, and salt. Mix until a smooth dough forms.
3. Shape the dough into a ball, wrap it in plastic, and let it rest for 1 hour.
4. Roll the dough thinly using a rolling pin or pasta machine. Cut into irregular rectangles with a fluted pastry cutter.
5. Heat the oil in a deep pan. Once hot, fry the Crostoli until golden and bubbly.
6. Remove with a slotted spoon, drain on paper towels, and dust generously with powdered sugar. Serve warm or cold.

Recipe 2: Light and Crispy Galani

Ingredients:

• 7 tablespoons sugar (about 150 g)
• 1 shot of grappa (about 30 g)
• 1 glass of milk (about 150 g)
• 50 g softened butter
• Zest of 1 lemon
• 2 eggs
• Pinch of salt
• Flour (enough to reach a dough consistency similar to pasta dough)
• Sunflower oil for frying
• Powdered sugar for dusting

Preparation:

1. Mix all ingredients in a bowl, gradually adding flour until a smooth, homogeneous dough forms. Let rest for 20 minutes.
2. Roll the dough very thin (almost transparent) using a rolling pin or pasta machine.
3. Heat the oil to 180°C (350°F) and fry a few pieces at a time to maintain the oil temperature.
4. Once golden, drain on paper towels and dust with powdered sugar once cooled.

Fun Facts and Traditions

The word Crostolo comes from the Latin crusta, which referred to a type of biscuit. In the past, street vendors used Crostoli to serve ice cream before the invention of the cone. These sweets are a symbol of Carnival celebrations and are believed to have originated in Venice, spreading to various regions of Italy.

Carnival and Food: A Perfect Match

No Carnival is complete without Galani or Crostoli! The tradition of enjoying these crispy, sugary delights dates back centuries and continues to bring joy to generations. If you visit Venice during Carnival, don’t miss the chance to taste these Italian culinary classics!

Fonte: Venezia Eventi

Know about Frittelle too!
Venetian Carnival