Veneziana
Italian sweet pastry
From Wikipedia, the free encyclopedia
Veneziana is a sweet from the Lombard cuisine covered with sugar grains or almond icing.[1] It is served in two versions: the bigger one is consumed during Christmas,[2] like panettone; the smaller one is eaten as breakfast, along with cappuccino, like croissants. Veneziana is butter and flour-based and uses sourdough as leavening;[3] the smaller version is usually plain, sometimes filled with custard, while the bigger version contains candied orange.
| |
| Type | Dessert |
|---|---|
| Place of origin | Italy |
| Region or state | Lombardy |
| Main ingredients | Flour, butter, sugar |
| Variations | Big version with candied fruits, small version can be filled with custard; covered with plain sugar or icing |
The history of veneziana is very similar to that of the panettone, which was created around 15th century.[4] This sweet was once eaten during celebrations such as weddings and Christmas, while since the end of Second World War is considered a breakfast food. Buondì, a popular snack in Italy, is the industrial version of veneziana.
