New place to stayNewBake Venetian Carnival pastries in a historic cafe
Carnival in Venice lasts just a few weeks, but learning to make its signature pastries lets you indulge in the celebration all year long. A stone’s throw from the legendary Gran Teatro La Fenice, enter the kitchen of Pasticceria Al Theatro to uncover the secrets of these beloved sweets alongside an award-winning pastry chef.
• We’ll start by frying frittelle, Venice’s beloved Carnival doughnuts. Crisp on the outside, soft inside, and filled with raisins or silky custard, these festive desserts have been a staple of Venetian celebrations for centuries.
• Next, you’ll shape and fry chiacchiere, light-as-air, ribbon-like pastries that puff up and turn golden before getting a delicate dusting of powdered sugar.
• You'll then bake esse buranei and bussolai, buttery Venetian biscuits that are shaped by hand and perfect for dipping into coffee or a glass of sweet dessert wine.
• To complete our pastry-making journey, I’ll show you how to whisk together zabaione, ricotta cream, pistachio, and custard fillings, using time-honored techniques to achieve silky, rich textures.
• Once we’ve finished in the kitchen, we’ll settle in with a warm drink in Al Theatro’s elegant café where you can unwind and savor your handmade pastries.
You’ll also take home an apron, a recipe booklet, and the confidence to re-create these festive treats in your own kitchen.
