Biscotteria Veneziana - Carmelina Palmisano - Focaccia - Venetian Artisan Sweet - 500 g

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.

Biscotteria Veneziana - Carmelina Palmisano - Focaccia - Venetian Artisan Sweet - 500 g

It is the typical traditional dessert that is prepared for Easter.

The sweet focaccia had popular origins but over the centuries it was enriched with products that came to overseas Venice: from candied fruit to spices.

Thus it became a noble dessert, served on the richest tables, symbol of the refined pastry tradition of the Serenissima.

Over the centuries the focaccia became a sweet typical of festive occasions and a symbol of Easter.

Note

Artisan cake created by hand at each order by the skilled Venetian confectionery masters.