Biscotteria Veneziana - Carmelina Palmisano - Vegan Biscuits

Biscotteria Veneziana - Carmelina Palmisano - 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.

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.

Vegan Biscuits

From the traditional Venetian patisserie of Carmelina Palmisano, an all new vegan recipe! For those who want to renounce to animal derivatives without sacrificing taste: our new biscuits "Farro & Ceci".

Our new vegan biscuits, without butter nor eggs, with organic chickpea and spelt flour, and tasty chocolate chips.

For those who want to give up animal products, but not the taste of handcrafted pastry.

Weight 250 gr.