Carnevale is celebrated largely in Veneto on December 21st to February 13th before the no meat streak of Lent begins. It's a necessary time to make all things fried, sweet and heavy like frittelle di zucca (fried quenelles of pumpkin and raisins) or frittelle di carnevale (fried dough with raisins and pine nuts rolled in granulated sugar). I grew up Catholic, so I know what it's like to go meatless on Fridays and Ash Wednesday. It means time to feast on lots of fish like salt dried Baccala or Stoccafisso (air dried cod) baked in milk. Or how about Saor, which is fried fish with onions, raisins and pine nuts. Riso Nano Vialone is closer to my preferences; a risotto with cuttle fish ink and sautéed baby squid. So you pick your choices...you can always have pasta too.
In this region you find the perfect wine for this occasion; Prosecco made with a grape called glera or Armarone made from the grapes rondinella and corvina in Valpolicella. Amarone is good for those meaty meals and bubbles to cleanse the mouth from the greasy treats.
Masquerade masks, vibrant outfits, and confetti place themselves all over the cities in Italy. Every region I've visited so far, I've seen traces of rainbow confetti in celebration. But, the remains of the party is all I find, I have yet to see the costumes and the masks and the celebration in action. I want to see those who wear the Bauta, Colombina, or Volto masks; the ones that are diamond shaped with pointy chins and no mouth, the mask for the eyes with fancy feathers, or the porcelain ones that resemble a human face with gold and silver lips. One day I will take part!