Veneziana
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| 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 |
Veneziana is a sweet of 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 the history of panettone, which was created around XV century[4]. This sweet was once eaten during celebrations like 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.
References
- ^ "Veneziana, the Yummy Alternative to Panettone". La Cucina Italiana. 2020-12-30. Retrieved 2021-11-14.
- ^ "Patrimonio culinario Svizzero Patrimoine culinaire". www.patrimoineculinaire.ch. Retrieved 2021-11-14.
- ^ "Milano, la preparazione della veneziana: è il dolce di Capodanno". la Repubblica (in Italian). 2016-12-29. Retrieved 2021-11-14.
- ^ Magazine, Smithsonian. "A Culinary History of Panettone, the Italian and South American Christmas Treat". Smithsonian Magazine. Retrieved 2021-11-14.
Category:Italian breads Category:Italian desserts Category:Breakfast dishes Category:Culture in Milan Category:Cuisine of Lombardy Category:Christmas food Category:Christmas in Italy Category:Yeast breads Category:Sweet breads Category:Brioches
| This article, Veneziana, has recently been created via the Articles for creation process. Please check to see if the reviewer has accidentally left this template after accepting the draft and take appropriate action as necessary.
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