Successful Venetian Specialties
It only seems like yesterday when Carmelina Palmisano was working in the family run bakery in Burano, in the very heart of Venice, a business that is still going on today. It is there that she first began mixing flour, eggs, butter and flavourings to create a series of typical biscuits: Bussolà, Esse, Zaletti, Moretti, Limoncini, Cocchini, and many others. Nowadays these biscuits are some of the best-known in the Venetian biscuit-making tradition. Thanks to the experience she has gained, Carmelina Palmisano still creates recipes which epitomise her love for good, wholesome food, and her business has been gradually growing over the years, though staying loyal to her traditional homemade techniques.
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani,...
A legend tells that at the time of the Republic of Venice, the Doge had a secret chamber built in the Ducal Palace. Hidden by a lacquered cedar wardrobe. Inside there are three vases. Each vase contained square biscuits baked by his trusted patisserie, which contained three recipes given to his ancestors by the lagoon. When he crossed that threshold he...
A legend tells that at the time of the Republic of Venice, the Doge had a secret chamber built in the Ducal Palace. Hidden by a lacquered cedar wardrobe. Inside there are three vases. Each vase contained square biscuits baked by his trusted patisserie, which contained three recipes given to his ancestors by the lagoon. When he crossed that threshold he...
A legend tells that at the time of the Republic of Venice, the Doge had a secret chamber built in the Ducal Palace. Hidden by a lacquered cedar wardrobe. Inside there are three vases. Each vase contained square biscuits baked by his trusted patisserie, which contained three recipes given to his ancestors by the lagoon. When he crossed that threshold he...
A legend tells that at the time of the Republic of Venice, the Doge had a secret chamber built in the Ducal Palace. Hidden by a lacquered cedar wardrobe. Inside there are three vases. Each vase contained square biscuits baked by his trusted patisserie, which contained three recipes given to his ancestors by the lagoon. When he crossed that threshold he...
Zaleti are rustic biscuits with humble origins of the ancient Venetian tradition, made with corn flour. They were the characteristic dry cakes that the landlords obtained from secret recipes and were jealously kept next to the bottles of Rosolino, Nocino and Cedrino. Some sources date them back to the 1600s. According to local accounts, the inhabitants of...