Venice Recipes and Curiosities from the Venetian Cuisine

Venice Recipes and Curiosities
from the Venetian Cuisine

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Testo italiano
Thanks to the forum
"Gastronomia e Ricette".
This recipe collected by Lucia Fanton



Creme Frite

Fried Creams

200 grs. wheat flour
180 grs. caster sugar
five eggs
one lemon
grated bread
one lt. milk
frying oil

Photo and course by
Lucia Fanton
Modus Operandi

Put all of the yolks in a casserole, join the sugar and stir well, add the flour, the grated lemon peel and, little by little, the milk.

Take the casserole on the fire and keep on stirring it until the cream thickens and starts boiling.

Take it away from fire and pour the thick cream on a marble table previously oiled, spread it and when it cools down cut it in lozenges. Pass the rhombs in the whipped egg whites, then in the grated bread; fry them in abundant oil, then serve sprinkled with sugar.

Creme Frite

Venetian Fried Creams

Any venetian over 30er remembers them. They were purchased in the same shops dealing with fresh pasta: there were quite many of these shops, in Venice, before the age of Mr. Giovanni Rana! (Trade Mark of industrial fresh pastas, N.d.E.)

Just to remember some of them: in front of Giorgione cinema, then just moving in Strada Nuova until few years ago... And then one in calle longa San Pantalon, and Rizzo, in San Giovanni Grisostomo and in rio terá San Leonardo... Not the bakery! The small shop was just there in front (the Rizzos were cousins).


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