There is no better way to finish a typical Venetian dinner at Carnival than with the "frittelle" (a sort of doughnut) which you can make using this recipe.
Put 30g. of yeast in a cup, dissolve in tepid water and mix with a handful of white flour. Cover with a serviette and leave in a warm place. When the mixture starts to rise, add 100 g. of sultanas, 100 g. of mixed rinds, 100 g. of pine-nuts, a small glass of grappa, and stir well. Gradually add 800 g. of flour. Cover, leave in a warm place to rise for a few hours. Heat plenty of vegetable oil and throw in spoonfuls of the mixture and cook until golden. Sprinkle with sugar before serving.