Venetian galani

The most beloved Venetian Carnival desserts are two, both fried: fritters and galani.
Preparazione: 60 min
Cottura: 20 min
Dosi per: 4 persone


00 flour, 500 gr
Sugar, 50 gr
Butter, 30 gr
Egg, 3
Grated lemon zest, 1
Grappa, 2 cl
Oil for frying, q.s.
Powdered sugar, q.s.
Pinch of salt, q.s.


  • Pour the flour. Mix it with the sugar, butter, eggs, salt, grappa and lemon zest.
  • Let the dough rest for at least an hour.
  • Stretch the dough to make it as thin as possible helping yourself with a rolling pin. Cut it in stripes, each 5 x 20 cm. Make an incision in the middle of each stripe, to allow the growth of the puff pastry.
  • Fry in abundant boiling hot oil. When they get cool, sprinkle them with powdered sugar.


Rumor has it that the first to have the idea for this dessert were the Romans, who used to fry the dough or the lasagne and to sprinkle it with honey. The recipe survived through the centuries, with some variants depending on the region.

People living on the mainland (“campagnoli”) call them “crostoli”, true Venetians call them galani. In addition to the name, also their shape and thickness change: the former are larger and thicker than the latter.

The flavour, though, remains the same. And it’s fantastic.