Arlecchino, a native of Bergamo, represented in the theatrical world of 1550 the most popular mask. The name derives from the French Hellequin, devil clown performances of medieval French. Harlequin is the direct descendant of Zanni, a character, among the oldest of the Commedia dell'Arte, who plays the servant of wealthy Venetian merchants and noblemen. Originally, the costume was made up of many pieces of cloth in various ways colored, with the passage of time, changes to that characteristic in diamonds. Represented as an insolent servant and thief, in Goldoni's comedies became a popular smart, with a trial. 
In the two pictures below, my personal interpretation of Harlequin, a watercolor ink on heavy paper, which I performed in school age. 
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Dolcetti Carnival
Inspired by the hat of Harlequin, I made these cakes pastry filled with vanilla risolatte
Ingredients for the pastry
300 grams of flour, sugar 150, 1 egg, 3 tablespoons extra virgin olive oil, 1 teaspoon of baking soda dissolved in little milk, 1 tablespoon grated lemon rind.
Preparation
In a bowl, mix the flour with the sugar and lemon rind, add 3 tablespoons extra virgin olive oil, whole egg and the yeast dissolved in little milk. Knead the dough quickly, forming a ball.
Ingredients for the filling (risolatte)
A liter of milk, 4 tablespoons of rice, 4 tablespoons sugar, lemon rind whole organic, natural vanilla extract.
Preparation Bring the milk to a boil and add the rice and zest of one lemon organic whole. Bring to finish cooking, stirring with a wooden spoon and, if necessary, add a bit 'of water. Remove the mixture from the heat that will be hard, and add sugar, stirring constantly, add a few drops of pure vanilla extract. Let cool.
Preparation of sweets
Roll out the dough with a floured rolling pin on a floured surface. With a cutter diameter of about 10 cm, produced circles of dough. Put the center of each plate with a spoonful of risolatte, superimpose another circle of dough, shaping it to dome. With a fork mash the edges of the disks of dough, sealing it. With an emulsion of egg and milk, brush the top of the cupcakes and sprinkle them with colored tails. Bake in oven for about 20 minutes at 180 degrees.
With this recipe for the collection organized during Carnival 2011, from blogs "In the kitchen of Martin " and in collaboration with the site "Saffron Yellow .
Bon appétit!
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