The various Tuscan versions of Frittelle of St. Joseph
As with many traditional recipes, moving from town to town, the delicious treat typical of Carnival and Father's Day takes on different nuances. Here is how to distinguish the delicious Tuscan variants
Soft rice pralines covered with sugar, Frittelle of St. Joseph are the typical Tuscan dessert for Carnival and for March 19th, or rather Father's Day.
As is often the case with traditional recipes, you only need to move a few kilometres to notice a few small variations.
Starting with the Florentine ones, here are the various Tuscan versions of Frittelle of St. Joseph.
In Florence, tradition has it that Frittelle of St. Joseph are enriched with a sweet handful of raisins, that the rice is cooked strictly in milk, while Marsala is often chosen as the liqueur.
In the city of the Palio, where the Frittelle di San Giuseppe are called "Giuseppine", raisins are not included in the recipe, where rum is put in place of Marsala.
Pistoia also has its own version: raisins are back, but as a liqueur our Vin Santo is preferred - with which they are often served not only in Pistoia, but also in the rest of Tuscany - and the rice is cooked in milk and water.
In Prato there is the saying "St. Joseph is not made without pancakes". Here, too, sultanas are a classic and rice is boiled in milk and water, rum returns and together with lemon peel, orange peel is added.
In Arezzo the tradition is similar to that of Pistoia, with the difference that here, as in Prato, orange peel is also put in.
To discover the traditional recipe, click here.