The various Tuscan versions of Frittelle of St. Joseph
From Florence to Siena, all the variants of the delicious cake typical of Carnival and Father's Day
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. Would you like to know the traditional recipe? Click here!
In Florence, tradition dictates that the Frittelle di San Giuseppe are enriched with a sweet handful of raisins, that the rice is cooked strictly in milk, while as a liqueur is often chosen Marsala. Stop by the best pastry shops in Florence to taste the best cenci and frittelle in town.
In the city of the Palio, where Frittelle di San Giuseppe are called "Giuseppine", raisins are not included in the recipe, where instead of Marsala is put the rum.
Even Pistoia has its own version: raisins are used again, but as a liqueur the local 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 "S. Giuseppe is not made without frittelle". Here, too, raisins are a classic and rice is boiled in milk and water, rum is added and orange zest is added together with lemon zest.
In Arezzo the tradition is similar to that of Pistoia, with the difference that here, as in Prato, orange peel is also added.