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...