Cake made by means of the natural fermentation of sourdough, with an irregular oval shape, reminiscent of a dove. The cake itself is especially soft owing to the use of fresh milk, butter and cream.
It is light in texture and enriched with Madagascar* vanilla. The surface is covered with icing and decorated with granulated sugar and almonds.
Wheat flour, Fresh Butter (13%) (milk), Cream of “Pistacchio Verde di Bronte* PDO” (13%) (Sugar, Paste of “Pistacchio Verde di Bronte* PDO”, Glucose syrup, Water, Fresh ricotta (milk), Skimmed milk powder, Ethyl alcohol, Butter (milk), Gelling agent: pectin, Preservative: potassium sorbate, Flavours, Salt), Fresh eggs, Icing (8%) (Sugar, Fresh Egg white, Sunflower oil, Precooked rice flour, Natural Flavours), Sugar, “PistacchioVerde di Bronte* PDO” (5%), Grain of sugar (3%), Natural sourdough yeast (gluten), Emulsifier: mono- and fatty acid diglycerides of vegetable origin, Italian honey, Fresh cream (1,5%) (milk), Hight quality fresh milk(1%), Cocoa butter, Cervia whole marine salt, Natural Mananara vanilla from Madagascar*(0,1%), Natural flavours.
MADE IN ITALY. *SLOW FOOD PRESIDIUM.
Historic Venetian Focaccia
The Veneziana is a symbol of the culinary tradition of Venice, aptly representing its heritage and the combination of the cultural influences of faraway lands mixed in with Italian creativity. Over the centuries, the simple softness of this sweet bread was flavored with the spices that came to Venice
from the East.
Dario Loison created his version of the Veneziana by bringing together the unique characteristics of the Venetian pastry tradition with his passion and experience gained over the years. The result is a skillfully leavened cake, enriched with fine crystalized sugar and Italian nuts.