Veneziana

Veneziana

Type	Dessert
Place of origin	Italy
Region or state	Milan
Main ingredients	Flour, butter, sugar
Variations	Big verson with candied fruits, small version can be filled with custard; covered with plain sugar or icing
Media: Veneziana

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.

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.

See also

• List of Italian desserts and pastries

References

1. "Veneziana, the Yummy Alternative to Panettone". La Cucina Italiana. 2020-12-30. Retrieved 2021-11-14.
2. "Patrimonio culinario Svizzero Patrimoine culinaire". www.patrimoineculinaire.ch. Retrieved 2021-11-14.
3. "Milano, la preparazione della veneziana: è il dolce di Capodanno". la Repubblica (in Italian). 2016-12-29. Retrieved 2021-11-14.
4. "A Culinary History of Panettone, the Italian and South American Christmas Treat". Smithsonian Magazine. Retrieved 2021-11-14.