Traditional Sweets of Venice for Carnival Time

Carnival in Venice means also indulging in the traditional sweets of this season. Here’s our ranking, plus some post-Carnival suggestions!

When talking about the Venice Carnival, many things come to mind. But among them, we are sure the typical Venetian sweets, once tasted, will be unforgettable forever.

Bakeries and pastry shops start producing these traditional treats as soon as Carnival time begins, making them true seasonal delicacies.

Here is our team’s ranking!

Taking the top spot is the Frittelle, or as they are known in Venetian dialect, Fritoe venexiane. These fried dough balls are filled with custard, zabaglione, or chocolate, although the authentic Venetian version is plain with raisins and pine nuts. Crispy on the outside and soft on the inside, they will leave you with the sweet and spicy taste of ancient Venetian festivities.

In second place are the Galani, also known as Chiacchiere (that means "cheats") or Crostoli. These thin, crispy pastries are fried and dusted with powdered sugar. So light that you can’t stop eating them!

In third place are the Castagnole (the name itself is delightful, meaning "small chestnuts"). These little crispy balls of pastry are made with orange juice for the kids, and rum or anise liqueur for the grown-ups. Based on personal experience, if you try making them at home, you will end up eating them while frying, and by the time you are done, there won't be any left!

Gallery

View all 8 photos

Venetian Carnival sweets are more than just food: they are a little piece of joy, an opportunity to experience the flavors of another era and the spirit of one of the world’s most beloved festivals.

Follow their aroma through the Calli and try them in the renowned pastry shops throughout the city. And while you are at it, take a bite of all the other delicious Venetian cookies, not just those of the Carnival period but made year-round. Venice indeed has a particularly refined and unique tradition of biscuits.

Among these are the Zaleti, rustic Venetian cookies with an unusual main ingredient: corn flour, the one used for polenta, mixed with sugar, butter, and raisins. They have a fantastic crispy and grainy texture, a delicate rustic flavor. A bright yellow color makes them unique.

Also typical are the cookies from Burano, a small fishing island about an hour's boat ride from Venice. These cookies come in various forms: Bussolà in a ring shape and Esse di Burano in an S shape. They are delicious dry cookies made with flour, eggs, and butter, following a secret recipe. They last long and were favored by fishermen for their energy reserves during long periods at sea.

Let’s not forget the Baicoli, sweet bread whose name in venetian dialect means "little fishes," and the Pan del Doge, a delightful cake made with dried fruit and white wine. And more!

Try them, trust us on this!

Learn more about the Carnival sweets in Italy, their multiple names, their variants, and their stories, on our dedicated article.