 | |
| Type | Dessert |
|---|---|
| Place of origin | Italy |
| Region or state | Milan |
| Main ingredients | Flour, butter, sugar |
| Variations | Big verson withcandied fruits, small version can be filled withcustard; covered with plain sugar or icing |
Veneziana is a sweet from theLombard cuisine covered with sugar grains or almond icing.[1] It is served in two versions: the bigger one is consumed duringChristmas,[2] likepanettone; the smaller one is eaten as breakfast, along withcappuccino, likecroissants.Veneziana is butter and flour-based and usessourdough as leavening;[3] the smaller version is usually plain, sometimes filled withcustard, while the bigger version containscandied orange.
The history ofveneziana 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 ofSecond World War is considered a breakfast food.Buondì, a popular snack in Italy, is the industrial version ofveneziana.
