At the patisserie

At the patisserie

By
Katie & Giancarlo Caldesi
Contains
22 recipes
Published by
Hardie Grant Books
ISBN
9781742707730
Photographer
Helen Cathcart

Walking the narrow streets of Venice you come across so many tempting displays of cakes, biscuits, candied fruits and chocolate. During carnevale do try the frittelle and galani which are crisp pastries dusted with icing sugar. Fried and sugared goodies are ubiquitous in old and modern Venice – fried pear and apple slices and elderflowers (picked early in the morning) were popular street food in the Renaissance. They can be battered and fried using the simple batter recipe.

Do bring back a decorative tin of baicoli biscuits, they are perfect for dunking in zabaglione cream or a glass of Madeira. Look out for the Austrian influence in the pastries and the sachertorte, deliciously rich chocolate cakes sold in most patisseries. Traditional Venetian cakes are the pincia, a spiced bread pudding, and the focaccia, which here means a sweet, light sponge.

Featured Recipes in this Chapter

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