Hotel Torino Carnival pancakes: Jesolo Hotel offering full board

We are in carnival flavor and for us of Hotel Torino, offering full board in Jesolo, it is essential to share some of the recipes of carnival sweets, according to the advice of our Chef Gigi.
The Veneto, and more than all  Venice, are the Carnival homelands, and,therefore, they are  one of the Lands which bake more Carnival cakes than any other Country , as in the break between one mask and the other,between a carnival float  and the other, it is perfect to stop at a bakery for a hot tea, mulled wine and a  carnival pancake.
We want to honor the classic Venetian pancake,called in Italian frittella,  because today  the pancakes are also and above all filled up with cream, chocolate, zabaglione, but the origin is the Venetian pancake, the one with raisins and often with pine nuts. ‘Ea friotoea’,it is the way it is called in Venice, and it is  the undisputed Carnival sweet and the most important sweet during the Serenissima Republicwhen it was cooked by the  ‘fritoleri’ in wooden stalls, and the ‘fritoleri’ who were specialized in cooking frittelle were so loved and important to arrive joining in  a corporation or association.
The frittelle origins date back even to the fourteenth century, although there is  also a Renaissance recipe. Think that the most serious and weel known bakeries and pastries  in Venice, but also in Jesolo or in the mainland in general, prepare the frittelle only and exclusivelyin  Carnival!We asked our Chef his recipe and, although the hotel is closed, we asked him to cook some frittelle for us . Here is his recipe:
Ingredients to get about 25 large pancakes

1 whole egg ( not cold)
160 grams of raisins and pine nuts
 50 grams of sugar
40 grams of butter outside temperature, and soft
17 Grams of yeast
 The peel of a lemon
 If you want to add to the mix a dash of brandy or rum to give that extra flavor,no problem, dare ! 

Preparation

Warm  the yeast in a few tablespoons of warm milk and pour in the remaining milk,prepare the butter in pieces.
Mix flour, eggs and grated lemon peel and create a pyramid with a central hole where you are going to pour the yeast, the milk, the egg and the chopped butter, brandy or rum if you want, and knead until dough is smooth, according to our Chef the dough should be a little bit sticky.
Unite raisins and pine nuts and knead again for a little bit down to give uniformity to the whole.
Pour into a bowl, cover with plastic wrap and put it in the  turned off oven for an hour even with poor light on to create a kind some warmth
And now it’s time to fry:We at the hotel we use pallottolliere ice cream to create precise size balls, but nothing prohibits you to use your hands, pour in the oil to 160 170 degrees and fry them so they are quite dark and beautiful round
Once fried, place them on paper towels and let them roll on the joyous granulated sugar.Some use the powdered sugar, but we like the oldest recipe that requires the caster sugar

A sweet, a tradition, a long history of ‘fritoleri’ who with their white apron and riddled jar to throw sugar on pancakes, takes us back in time, in the Serenissima which, together with persiung power and money, did its best to seek pleasure  and what more pleasant than one  ‘fritoea’? Only two ‘fritoe’!

Full Board in Jesolo and Cooperation with ”The Cook in Yellow”

This year, in a winter full of ideas and news, where i have started the hotel Torino blog rich in with tips, ideas, suggestions, i have also tried tu surf through cooking blogs to have new ideas, new dishes to be included in our menù. Hotel Torino is a hotel that offers a large and rich breakfast buffet , but alsoour hotel focuses on the full board and half board, because our proximity to the private beach – only 30 meters far, makes it very comfortable to guests to return to the hotel for lunch or dinner or both ; a choice that allows our guests great savings.Hotel Torino means hotel for families with children , means cheap hotel and, following this wave, our full board becomes very advantageous compared to the bed and breakfast, especially considering the high prices applied by bars on the beach. The comfort, the convenience must be paid, it is right, but these 30 meters between the sun umbrellas and our dining room are just so insurmountable? Definitely not. And most of our guests choose to reserve lunch and dinner at the hotel.
And that’s why our customers often choose to book full board or half board, and often, I realize, young people themselves. And to keep promise to our Brand as a cheap hotel , we give so much importance to the menu and the variety of choices offered in the menù. Our food is always very varied, we offer a choice of menu with at least 4 first courses and 4/ second courses, with soups, macaroni , quiches, meat, fish, eggs, cold dishes. But the essential feature of our cuisine is that it is a home cooking. We are ready and greedy to try new dishes, but always on the wave of a home – made kitchen, on the wave of classic food, and on the wave of Italian tastes, sometimes a little revisited.
This year, listening to Radio Deejay, I heard of a man living in Treviso who spoke about his wife who followed the house, the three children and a cooking blog and, curiosity prompted me to visit her blog and to get in touch with this blogger, so close to Jesolo . The world of blogger has always intrigued me, I respect them greatly, and mothers bloggers excite me. I think they are creative women, who are able to fly out from the house walls , despite often of their living and working in the house or devoting much time to the family.
I have chosen to work with Chiara, whose blog is called ”The Cook in Yellow” , without knowing exactly why, guided by instinct, by a blow to the head when I heard her husband Randy speaking on the radio. This allowed me to meet them , and ” touch them ”, because it’s okay to be technological, but it’s also niceto move out from the web to reality, because we live in reality.Chiara called her blog ” The Cook in Yellow” because she loves spy, detective stories some of her recipes paraphrase the titles of spy novels.
And shifting through the blog pages and recipes, for this summer 2016 I have focused on some recipes , but , as i will go on reading Chiara’s blog, i will probably get some other recipes to try in our menù. Chiara’s recipes always taste of home, taste of a simple and genuine cuisine as she writes in the blog about the food she cook for her family and children .
In summer 2016 our rich buffet of appetizers and cooked and raw vegetables will be enriched by two Chiara’s recipesI will put in the buffet peppers with breadcrumbshttp://blog.giallozafferano.it/lacuocaingiallo/peperoni-con-la-mollica/You may wonder why, but the answer is very simple: you know how much bread we do not use every day?The day- before bread cannot be given our customers , that is why we accept willingly the recipes using stale bread.The peppers cooked in the oven, will be made more appetizing by chopped stale bread, Parmesan or pecorino cheese, capers and oregano.Even the salad and fruit vegetablet will appear in our buffet with carrots, cucumbers, apples, peaches and nuts dressed with an emulsion of lemon juice, honey, olive oil, salt and pepper. Salad that certainly will be appreciated thenks to the combination of vegetables and fruitshttp://blog.giallozafferano.it/lacuocaingiallo/insalata-di-verdura-e-fru…
And to vary the choice of omelettes proposed by our Chef, Chiara suggested to me the omelette with green beans and cream cottage cheese. Ingredients that we already use in our menu, but we never mioxed them in a tasty omelet. The cooked , boiled green beans, chopped and mixed with cottage cheese and eggs will give a new and richer taste to the omelet. Anddo not forget a little bit of mint in the compound . You can find the exact recipe for this delicious omelet at the link:http://blog.giallozafferano.it/lacuocaingiallo/frittata-fagiolini-e-crem….Omelets are very popular with our customers, a good alternative to meat and fish that are still ever present in our menu. This recipe is perfect, because you do not need to add goods in our warehouse, and because it seems very healthy and in line with the cuisine of our Chef Gigi.
Saturdays, days of change, of new arrivals and many departures, our lunch menu, among other choices often present the cold rice salad, but summer 2016, the classic rice salad will be a little different, revisited by Chiara and we will see if our customers will appreciate it!The cold rice salad with provolone cheese and mortadella which you can find at: http://blog.giallozafferano.it/lacuocaingiallo/riso-freddo-provolone-e-m…. This is a recipe revisiting the classic rice salad with a dressing made of cheese cubes , provolone, tomatoes and cubes of mortadella, avoiding pickles or some other prepared dressing for cold rice salad. Everything more natural and homemade, I would say.So, in our menu there will be a new entry : the spicy provolone cheese.
And, among the salt cakes or pies that are always very popular, because everyone like them, both adults and children, we are planning to adopt the cake stuffed with potatoes, pesto and soft cottage cheese ,http://blog.giallozafferano.it/lacuocaingiallo/focaccia-patate-pesto-e-s… . The pesto sauce will so appear in a different way from the classical macaroni with pesto sauce . In this salt cake the pesto flavour will be sweetened and mixed with other not aggressive flavors .
Summer 2016 will be the beginning of this new idea of ​​this collaboration and this openness to new ideas that will invade the kitchen and the menu of Hotel Torino, but without changing our line, quality and authenticity. And Chiara, our cook in yellow, is perfectly in line with our kitchen House