Fried Cream

Crema fritta is that kind of treat you just have to try when you're in Bologna, Venice, or the Marche region. You’ll find it as a side, appetizer, or dessert—really depends on the spot. Folks in Emilia-Romagna? They might pair it with goodies like olive ascolane or fried veggies. In Venice, it's a Carnival must-have. Seriously. People look forward to this street treat all year.

So here's the thing: Italian fried custard stands out because you start with thick custard—crema pasticcera—and chill it until it’s firm enough to slice. Those squares or rectangles? They're breaded and fried until the outside is golden and a bit crispy, while the inside? Still tender and creamy. It’s like a mix of pudding and doughnuts, with that classic Italian love for custard. And I gotta say, a proper crema fritta recipe gives you a moist, sweet inside with a crunchy outside—every bite is a texture surprise.

During Carnival in Venice, fried custard competes with other traditional desserts. Families and bakeries offer these squares of fried cream—perfect for eating on the go—with sugar dusted for that extra sweet kick. And in the Marche? Things get kinda savory, with crema fritta on platters alongside all sorts of fried goodies. Shows just how flexible this dish can be.

Whether you call it fried custard squares, custard fritters, or Venetian fried custard, it’s a snack that makes any table feel festive. People love that crispy snap on the outside, while the middle stays tender and a bit gooey, full of rich custard flavor. Crema fritta isn’t just for dessert—also pops up at family gatherings, festivals, and big Sunday meals, tying together Italian food culture in one bite. Try it, and you get tradition and a taste that’s always a bit surprising. Super super good.

You might also like:

• Olive Ascolane (deep-fried stuffed olives)