Carnival in the Valbelluna is a journey through local flavours and ancient traditions. It is a time of shared rituals, seasonal celebrations and sweet treats. Among the most iconic desserts are Giuseppine and crostoli, true symbols of Belluno’s Carnival baking.
Carnival in the Valbelluna is a journey through local flavours and ancient traditions. It is a time of shared rituals, seasonal celebrations and sweet treats. Among the most iconic desserts are Giuseppine and crostoli, true symbols of Belluno’s Carnival baking.
Alongside these classics, visitors can also enjoy apple fritters, filled with slices of apple, and castagnole, small fried dough balls dusted with icing sugar, simple and comforting.
Giuseppine, a tribute to Saint Joseph
Giuseppine are soft, ring-shaped fried pastries filled with custard cream and topped with icing sugar. They resemble Saint Joseph’s zeppole, yet have a distinctive local character.
Their origins are linked to the feast of Saint Joseph and to the traditional “Brusa la Vecia” bonfires, lit during mid-Lent. These ritual fires symbolise the end of winter and the arrival of spring. Communities gather around the flames, reading the humorous “will” of the Vecia while burning branches and a symbolic effigy, celebrating renewal and rebirth.
Crostoli, a timeless Carnival classic
Crostoli, also known locally as crostoi, are the Belluno version of Italian chiacchiere. Thin, crisp and lightly sweet, they are made with flour, eggs, sugar and grappa.
This dessert has very ancient roots. It is believed to descend from the Roman frictilia, fried sweets prepared during the Saturnalia, festivities that can be seen as a precursor to modern Carnival. They were made by the crustularius, the pastry maker of the time.
Crostoli are delicious on their own and pair perfectly with hot chocolate or a glass of wine.
Other Carnival sweets of the area
During Carnival, you can also find apple-filled fritters and castagnole, both easy to prepare at home. In the Agordo area, tradition includes Carfogn, fried pastries filled with a rich mixture of chocolate and ground poppy seeds. In Cadore, the typical dessert is Peta, a cake made with corn flour, dried fruit and seeds, deeply rooted in mountain cuisine.
Carnival in the Belluno region is a celebration of flavour, community and tradition, best enjoyed slowly, one sweet bite at a time.
