Here are galani and fritelle.
The galani look like sheets of lasagne pasta, the recipe is very similar but then they are deep fried and covered in icing or caster sugar.
Fritelle are a cross between donuts and choux buns. Veneziana have currants in them and there are also ones filled with ricotta, crema & zabaglione and dusted with icing sugar. The shop puts them onto a gold or white tray and then they are wrapped like a parcel & tied with coloured ribbon.
They are only avaqilable from Epiphany to the end of carnevale. The reason is that normal pasta & donuts are boring and by making them sweet and full of good, rich ingredients sweet the excess of this period runs into the typw of food eaten
I have bought a recipe book with both of these in so they could be on the list at Kath's Perfect puddings
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