The Venice Carnival becomes social (with Spritz and cicchetti at home) – Italian Cuisine

An ancient mask, an authentic Spritz and cicchetti with sardines and cod to celebrate the Venice Carnival even at home and share it on social networks

Due to the ongoing health emergency, this year we will have to give up seeing the elegant masks parading through the streets of Venice for the traditional Carnival of the city that attracts visitors from all over the world. This is why Select, an icon of the Venetian aperitif, launches #TheSocialCarnival, a digital initiative designed to bring, starting from February 16, the Venice Carnival in our home, between history, anecdotes, Spritz and cicchetti.

Bauta, the mask par excellence of the Venice Carnival

The first step to celebrate the Venice Carnival at home is the discovery, through the collaboration with Ca 'Macana, a historic masks workshop since 1986, of the Bauta, Venetian disguise par excellence, typically used during banquets and social events since the 15th century. Thanks to a augmented reality filter available on the Instagram page @selectaperitivoit it will be possible to “wear” this mask and share the celebrations on social networks.

Authentic Venetian Spritz: how to prepare it at home

Once in disguise, all that remains is to prepare a delicious aperitif obviously based on the authentic spritzer Venetian. Here are Select's tips for preparing it: fill a wine glass with ice, pour 7.5 cl of prosecco and 5 cl of Select, fill with 2.5 cl of soda or seltzer and finally garnish with a large green olive.

Venetian Cicchetti, a recipe with sardines and cod

And what to accompany the Spritz with if not greedy ones cicchetti typical Venetians? The proposed recipes provide sardines in saor is creamed cod.

To prepare cicchetti with cod you will need: 500 g of already soaked stockfish, 280 g of extra virgin olive oil, 1 baguette, ½ lemon, 2 bay leaves, 1 clove of garlic, fine salt to taste, black pepper to taste parsley to taste

Proceed as follows: cut the stockfish into slices. Fill a saucepan with cold water and add a clove of garlic, bay leaves and lemon. Add the stockfish and cook for 30 minutes over low heat. Transfer the stockfish into a bowl and add the cooking oil and water until the mixture is homogeneous. Add salt and pepper to taste and garnish with a little parsley and a drizzle of oil. Cut the baguette into slices, arrange a little on each; of cod cream. Serve the cicchetti on a wooden cutting board or on a ceramic plate.

The ingredients for cicchetti with sardines are instead: 600 g of sardines, 500 g of white onion, 1 glass of white wine vinegar, 1 teaspoon of brown sugar, 2 bay leaves, 40 g of raisins, 40 g of pine nuts, 00 flour to taste, 20 ml of oil, salt to taste, pepper to taste

Proceed as follows: clean the onion and slice it into wedges. Leave the onions in a container full of water for 20 minutes. Put the onions in a pan with white wine vinegar. Add the brown sugar and gently sweat the onions over low heat. Separately dip the raisins in water. Bread the sardines already peeled and then fry them in a pan with oil. Let them cool for half an hour.
Arrange the sardines on a wooden cutting board or on a ceramic plate and add the onions, a piece of bay leaf, some
raisins and pine nuts to taste.

This recipe has already been read 1038 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page