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Biscotteria Veneziana - Carmelina Palmisano


Successful Venetian Specialties



History



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.


M.G. Biscotteria Veneziana - Successful Venetian Specialties



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.



Nowadays her products are distributed by M.G. Biscotteria Veneziana and can still be enjoyed locally as well as further afield in Italy and abroad. Her efforts to keep standards high, despite increasing production, have paid off and these typically homemade Venetian biscuits are currently being enjoyed by a wide range of customers.



The production expansion, to satisfy the rising demand, has been accomplished by safeguarding the artisan techniques so that the bond with tradition is not lost and, above all, maintaining the high quality of our products.



The confirmation of the good things done is represented by our clients and consumers who continue to appreciate our artisan specialties typical of Venice.



Biscotteria Veneziana in the World





We fulfill our Customers' needs, spread around Italy and abroad, joining craftmanship, a selection of top quality ingredients and taste for innovation, pledging products of the highest quality, while operating within short delivery time.


>


Products Biscotteria Veneziana - Carmelina Palmisano

Biscotteria Veneziana - Carmelina Palmisano


Successful Venetian Specialties



History



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.


M.G. Biscotteria Veneziana - Successful Venetian Specialties



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.



Nowadays her products are distributed by M.G. Biscotteria Veneziana and can still be enjoyed locally as well as further afield in Italy and abroad. Her efforts to keep standards high, despite increasing production, have paid off and these typically homemade Venetian biscuits are currently being enjoyed by a wide range of customers.



The production expansion, to satisfy the rising demand, has been accomplished by safeguarding the artisan techniques so that the bond with tradition is not lost and, above all, maintaining the high quality of our products.



The confirmation of the good things done is represented by our clients and consumers who continue to appreciate our artisan specialties typical of Venice.



Biscotteria Veneziana in the World





We fulfill our Customers' needs, spread around Italy and abroad, joining craftmanship, a selection of top quality ingredients and taste for innovation, pledging products of the highest quality, while operating within short delivery time.


>


Products Biscotteria Veneziana - Carmelina Palmisano

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