Carnival is to a Venetian what Halloween is to most people: the perfect occasion to wear fancy dresses, party all night, and eat a pile of sweet treats.
Many identify the Carnevale di Venezia with folks dressed in 18th-century masks who peacocking around St Mark’s Square. But that’s not all: there are parties for the youth of Veneto to let its hair down; all sorts of activities for children and families organised all over the city; and, most importantly, there is food.
At the core of the Venetian Carnival is a spirit of excess – of enjoyment of all sorts of mundane, sensual pleasures. Because it occurs right before Lent (the time of the year when Catholics are meant to give up all carnal temptations), Carnival is the perfect excuse to live life to the fullest before reverting to a more moderate lifestyle. Fasting and virtuous abstinence are just around the corner, so one might as well make the most of life before then.
Following the same spirit of excess, the traditional foods of the carnevale are some of the most decadent and scrumptious out there. Often sweet, coated in sugar, at times stuffed with custard and cream, they are almost always unmistakenly fried.