Traditional sweets

Pastry-chefs came under the Arte dei Scaleteri (school of pastissier), which took its name from the "scalete", pastries whose shape looked like iron grilles or a small ladder. Apparently they were wedding pastries no longer produced.

However, you can always find other "golosessi" in Venice: delicious sweets and biscuits, such as "bussolai", "baicoli" and "zaeti", made from maize floor, perfect for dunking in Malvasia wine or zabaione. 
 

Frittelle and galani

Frittelle and galani are symbols of Carnival.

Frittelle (recipe)
Ingredients:
g. 20 yeast
g 500 flour
cl 300 milk
2 eggs
g 100 white sugar
g 100 butter
oil, for frying
 

Mix the floor, sugar, eggs and milk together in a bowl, add a pitch of salt and some yeast, raisins, lemon (you can also add a grated apple). Mix until smooth , then leave to rest somewhere warm. Fry until golden in a pan of oil; drain well and sprinkle with icing sugar.
 

Galani or crostoli (recipe) 
Ingredients:
g 500 flour
g 100 white sugar
g 50 butter
2 eggs
cl 125 white wine
a pinch of salt
lemon zest
rum or anisette, 1Tbsp  oil, for frying
  Roll out a sheet of pastry made from eggs, floor, sugar, wine, butter, rum or anisette and a pinch of salt. Leave to rest for half an hour, then roll as thinly as possible with a rolling pin. Cut into strips, making small cuts in the centre to form bubbles. Fry, leave to cool, and then sprinkle with icing sugar.