There is nothing I don't love about carnival in Viareggio. For me it is a complete dream: costumes, glitter, large floats made from paper mache, masked dancers, loud music, confetti, silly string, foam, street food, all night festivals. I mean it is complete madness and chaos but so much fun. A non-stop party that lasts a month, it has my name written all over it!!!
You can feel the spirit of carnival that brings the community together. Living in Viareggio for almost the last three years there is a complete cycle of mood that the community experiences throughout the year. Carnival is Viareggio at it's peak, generally everyone is happy! There are many songs that were written over a 100 years ago to sing and dance to throughout the festive season. It is much more fun celebrating with people from Viareggio as you learn all the funny child like dance moves and feel the passion.
It is recorded that the first carnival was celebrated in 1162 in Venice and is know for it's elegance. Although the Viareggio carnival is a baby in comparison, dating back to 1872. It is an annual event that takes place forty days before Easter.
Like I mentioned before it is party that lasts over a month, a winter month. Although this year we have been lucky to have a few sunny days it is still generally cold, especially for the outdoor night time concerts and street parties. These little fried rice balls are a traditional sweet sold during the carnival season at street vendors and coffee shops everywhere. They are perfect to keep your bodies warm and your bellies full and give the sustenance needed for the all night dancing. During this time many Italians will make these at home or buy as a gift from local pastry shops.
Try them at home and experience a little carnival joy!
What you need:
200g rice (carnaroli)
500ml milk
300 ml water
two medium size eggs
80g butter
80g sugar
zest of one orange (finely grated)
zest of one lemon (finely grated)
one pinch of salt
two tablespoons of marsala (or grappa or vin santo)
sunflower oil for frying
How to make:
1: Place the milk, water, butter and salt in a pan and bring to a pre-boil
2: Add sugar, lemon and orange rind, and rice
3: Cook until the rice absorbs the liquid, continue to stir. This will take about 2-25 minuets.
4: Whisk the egg whites until they form stiff peaks
5: Add the egg yolks to the cooked rice mix and stir through well
6: Add the egg whites and stir through lightly. Place in the fridge for half an hour
7: Bring the oil to the boil
8: Add small tablespoons of rice mixture to the oil and cook until golden brown. I find it easier to use two spoons to form a nice shape and drop into the oil.
9: Remove and place on paper towel to absorb excess oil. Sprinkle with icing sugar and EAT
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