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Mardi Gras baked goods now at Emporio Rulli

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Mardi Gras baked goods now at Emporio Rulli

Krys Stanley | Jan 25, 2005 11:21 PM

From now until Ash Wedsnesday (2/9) Rulli wil be making a special fried dough and possibly other pre-lentin baked goods.

First a heads up, on one day of the year, St Joseph’s Day (3/19) they make zeppole, fried cream puff dough.

Anyway, in an article by Stephanie Salter, she mentioned that Rulli makes bomboloni which she describes as “the lightest, airiest jelly or custard donut you could ever imagine.”

What is available now is a fried item with marsala and described as like a cannoli shell. I am not getting the name which is something like buchia or bugia. After a few calls to Rulli at Larkspur there seems to be a mystery about the bomboloni. I haven’t been to Rulli yet, so I’m brining along the article to see if they still make these. However, they did indicate they might be making other once a year goodies.

Are there other Mardi Gras baked goods or special foods available in the Bay Area? Does anyone make a New Orleans King Cake?

The two Bay Area Portuguese bakeries, I think, are making some special baked goods. Will let you know.

Searching the web it seems there are a lot of special foods that are made this time of year. This article talks about some of them. You don’t know how annoyed I am. I was IN Venice for Mardi Gras and I never knew about the Grande Lasagna di Carnevale, Sweet Tortelli, Cenci (fried dough with brandy), Chiacchere (more fried dough), Frittelle di Riso (Rice Fritters), or Venetian Cream Fritters. And I ate at a touristy place in St. Mark’s Square.

This link give more info.

http://www.italiansrus.com/food/mardi...

This link talks about Mardi Gras Doughnuts (Faschingkrapfen)

http://labellecuisine.com/archives/br...

Anyone know of any places that serve anything special for Mardi Gras season?

I wonder if the Italian bakeries or restaurants serve special things on Ash Wednesday. You are on your own with those. This year I’m exploring Rulli and the Portuguese bakeries.

Link: http://www.sfgate.com/cgi-bin/article...

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