Biscotteria Veneziana - Carmelina Palmisano - Pan dell'Isola - Venetian Artisan Sweet

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.

Pan dell'Isola

Among our first fruits we have also created these two simple and delicious desserts, the Pan dell'Isola and the Dolce di Burano.

Originally from Venice, these two breads were the main meal of fishermen in the past and were prepared by housewives to make the work hard for their husbands less heavy.

The fishermen chose to feed on these delicacies because they were tasty and long-lasting desserts thanks to their composition, thus being able to ration the doses without any worries.

The Pan dell'Isola and the Dolce di Burano are excellent to enjoy for breakfast, dipping a substantial slice of these goodies in a cup of milk or coffee, or even after meals to round off your dinners.