Carnival's roots delve into many traditions, from the Latin Saturnalia celebrations to the Greek Dionysos cults, which marked the transition from winter to spring and which used to resort to masks and other symbolical representations. It was a period when all was apparently permitted, and it seemed to represent the myth of a topsy-turvy world. In reality Carnival was also a form of rigid control over human pulsions, and the thrust towards excesses constituted a gracious concession for a given duration of time.
Carnevale derives from Carne Levare (Remove Meat), the name of the sumptuous dinner people would hold the night before Ash Wednesday, which marks the beginning of Lent. Over the years Carnevale was gradually extended to cover the entire period from Epiphany (January 6th) toAsh Wednesday (this year February 17th)
Rome, Latium
From 6 to 16 February colourful floats will be making their way along the streets of Rome as it is carnival time, a festival that is steeped in popular tradition but has a modern feel about it. Concerts, comedians, costume parades and horsemanship fill the arteries of the centre and the suburbs, whilst galleries and museums are putting on important shows with a carnival theme. Celebrations officially open on Saturday 6 in the afternoon with a “Grand Procession”, which starts in Piazza del Popolo and goes down Via del Corso, just as a famous horse race did in times past.
Venice, Veneto
Venice guarantees that all your senses: hearing, sight, taste, touch, smell and the most mysterious one, the sixth, will be stimulated when you come to celebrate Carnival not only in its legendary St. Mark’s Square, but in all the narrow streets, little piazzas, foot bridges, and palazzi of its neighborhoods.
There will plenty of traditional and inspirational events to help you get in touch with all your senses; the Volo dell'Angelo (Flight of the Angel), the Festa delle Marie (Celebration of the Marie), the Gran Corteo Storico (Great Historic Parade) and the Sfilata delle Maschere (Mask Procession), along with lots of parties and star quality entertainment during Carnival week!
Viareggio, Tuscany
This world famous venue attracts hundreds of thousands of people from the four corners of the world to join in its fabulous Carnival celebrations every year. The highlight of Viareggio’s carnival has always been the creative, huge papier-mâché floats, puppets and masks, satirizing public and political figures, and social issues, which parade along the wide seaside boulevards.
Acireale, Sicily
One of the most famous Sicilian carnivals is hosted in the beautiful historic center of Acireale amidst its magnificent Baroque buildings and Cathedral. The colorful allegorical floats, which are made with paper-mâché and flowers, parade through the streets and the onlookers are invited to join in and actively participate in the merrymaking.
Ivrea, Piedmont
The Historic Carnival of Ivrea marks its 203st year of celebration this year. And once again, the traditional march of the pipe and drum band, through the piazzas and the streets, officially opened the Carnival season on January 6th. This year’s program is filled with numerous celebrations, events and cultural initiatives. But the highlight of the Ivrea Carnival is always “The Battle of the Oranges”, the re-enactment of the medieval revolt led by the townsfolk to overthrow its despotic ruler Count Ranieri. This goliardic orange throwing battle represents for the people of Ivrea the liberation of their ancestors and is considered one of the most famous Carnival happenings in the worl
HAPPY CARNIVAL
THE MOST POPULAR CARNIVAL SWEET
How many varieties of sweetCarnival exist? Le chiacchiere, il sanguinaccio, il migliaccio, i cenci, i bignè di SanGiuseppe, le castagnole, le frittelle, le zeppole and more and more ... I think that the carnival's most popular dessert is frappe. Those pieces of dough is not too sweet and hard enough to draw in a thin fried dough from the various forms and completely snow-covered with powdered sugar.
INGRIDIENTS
250 gr. flour 00 | 30 gr. butter | 2 eggs | 1 table spoon of grappa (or rhum) | 150 pinch of salt | 50 gr. sugar
Mix in the flour along with the melted butter, eggs, brandy, 20 grams of sugar and salt.
When the dough will form bubbles is ready to stand covered for 1 hour.
Then cut into two or three pieces and roll out as thinly as possible. Cuts in strips that can be left flat or twisted like ribbons.
Place a pot on high edges with the oil on the fire and when it becomes hot dip the frappe
Put in a serving dish and sprinkle with powdered sugar.