La Caravella at home: the Venetian galani

A Carnival recipe to replicate at home

Frittelle and galani are the typical sweets of the Venice Carnival. Also called chiacchere or crostoli, these are strips of pasta cut in the shape of a ribbon, long or short, then fried and sprinkled with icing sugar. Every Venetian pastry jealously guards its secret recipe but we are happy to share ours with you.


Venetian galani: the recipe



300 gr flour 0 for cakes
60 gr granulated sugar
2 eggs, 60 gr butter
40 ml grappa
30 ml milk
pinch of salt
vanilla icing sugar to taste
frying oil (peanut)



Pour the sifted flour onto a pastry board, form a crater and pour the eggs, the salt, the softened butter cut into small cubes, the sugar, the milk and grappa. Knead until you get a homogeneous and smooth dough (adjust the softness with milk by adding an extra spoon if necessary) Then let the dough rest for 30 minutes.


Roll out the dough very thin and cut it into diamonds with a toothed wheel, then fry at 160 degrees in abundant oil, with a skimmer after a few minutes (when they are slightly golden) remove the galani and place them on a tray with absorbent paper. Finally sprinkle with Vanilla icing sugar.