Carnival has ancient roots dating back to Greco-Roman times, but the celebration we know today developed in Europe during the Middle Ages. In those days, the Catholic Church celebrated Lent, a period of fasting and penance in preparation for Easter, and before the beginning of this period of deprivation, it allowed people to enjoy moments of celebration and overindulge in food and drink.
Carnival was therefore a moment of release and transgression during which people could express themselves freely and indulge their passions and emotions, wearing masks and costumes. Over the centuries, Carnival has spread all over the world, taking on specific characteristics and traditions according to the different cultures and countries where it is celebrated.
In Emilia Romagna, Carnival has a long history full of interesting traditions. For example, in Sassuolo there is the feast of San Giovanni, while in Modena the Carnival King is elected, in Carpi there are allegorical floats. In Soliera, on the other hand, a competition is held for "The Most Beautiful Mask in the World", while in Vignola the mandolins parade. The Carnival of Fano is famous for its parades of floats, confetti and masks. The one in Comacchio, in the province of Ferrara, known as the "Carnival of the eel", features a particular parade that takes place on the canals of the historic centre. The floats, called "buranei", are built especially for the occasion and are pulled by boats that sail along the canals, creating a unique and evocative show. Shrove Thursday culminates with the traditional “giant pancake” And speaking of pancakes…
Here is the recipe to make your Carnival special: pancakes with Aged Balsamic Vinegar of Modena IGP - Black Drops , a typical recipe of Modena cuisine.
Ingredients: 250g of 00 flour, 250ml of milk, 2 eggs, 50g of sugar, 50g of melted butter, 2 tablespoons of balsamic vinegar, 1 sachet of baking powder, seed oil for frying, icing sugar.
Preparation: Mix the flour, baking powder and sugar in a bowl. Add the melted butter, milk and eggs, and mix well until you have a smooth dough. Add the Balsamic Vinegar and mix again to mix the ingredients well. Cover the dough with a cloth and let it rest for at least 30 minutes.
Heat the vegetable oil in a pan. With the help of a spoon, take some dough and dip it in the hot oil. Cook the pancakes until golden brown on both sides. Drain the pancakes from the oil and place them on a plate covered with paper towels to remove the excess. Dust the pancakes with icing sugar and serve hot.
Remember, during Carnival, every dessert counts!