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Traditional Venetian Desserts



A visit to Venice offers the opportunity of discovering its fascinating local cuisine which includes a range of amazing desserts.

The most famous Venetian dessert is worldwide known tiramisu which consists of coffee soaked savoiardi and mascarpone cream and dusted with bitter cocoa powder on the top.

Veneto region is also famous for its fried desserts usually prepared during the Carnival season. Frìtole venetiane are fried balls made with flour and yeast and enriched with raisins and pine nuts. Crostoli or galani are thin stripes of dough, then fried and dusted with icing sugar. Castagnole are fried balls which have a size of a chestnut, soft texture and lovely aromatic flavour.

Frìtole veneziane

Frìtole veneziane

The most popular sweets from this region are frìtole (or frìtoe in local dialect) - fried dough balls made from flour, yeast, eggs, sugar, lemon and flavoured with grappa. You will come across a variety of these pastries however the most typical one are frìtole veneziane - with raisins and pine nuts.

These addictive sweets can be also filled with zabajon, pastry cream or even chocolate. We have proven recipe for authentic frìtole veneziane you should definitely try at home.


Castagnole or favette

Castagnole

Favette or castagnole are another sweets traditionally prepared during the Carnival time in Italy. They have a size of a chestnut and have a soft texture and a lovely aromatic flavour that makes them extremely moreish. 

We have proven recipes for a different versions of these sweets and we can't decide which one are the best. Castagnole with ricotta are super soft, butternut squash castagnole with its bright orange colour and unusual version of castagnole with sweet chestnut flour.

Crostoli or galani

Crostoli

For those who like crusty desserts, galani or crostoli are the best choice. For this dessert a sweet dough is flattened into thin strips and then deep-fried and dusted with icing sugar.

The dough should always include some kind of liqueur, as it causes the pastry to become very light and crisp when fried. 

Sweets similar to crostoli are also found in other Italian regions and are known under different names. Therefore, During Carnival, you'll find cenci in Tuscany, frappe in Central Italy, bugie in Piedmont, chiacchiere in Lombardy etc.



Tiramisu

Classic Italian tiramisu

If you are looking for a dessert that makes a perfect ending to any meal, you should try one of the Italian classics - tiramisu.

Tiramisu is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and creamy lightly sweetened mascarpone cream. This dessert is among the most popular Italian desserts and it originates from Veneto region in the north of Italy.


Venetian cookies

traditional Venetian cookies

Venice is also the home of traditional cookies which are ideal for dunking in some sweet dessert wine. Zaeti (also called zaletti) are cookies whose name comes from the local word for yellow as they are made from cornmeal. 

Bussolai (or buranelli) are ring shaped shortbread cookies originally from the island of Burano in the Venetian lagoon. Their name comes from the word "busa" which, in the Venetian dialect, means hole. 

Baicoli are cookies which take their name from the shape of a sea bass. These thin cookies remain consistency for a long time and are usually served with a coffee and zabaglione.


Fregolotta

Fregolotta is a simple dried tart made of short crust pastry with flour, eggs, butter, almonds and aromas. This cake was born in Treviso and makes part of the traditional products of Veneto. It is a typical dessert of the Holiday periods and Epiphany together with another typical dessert of Veneto - pinza.

Pinza Veneta

Pinza Veneta is a rustic cake made of polenta and wheat flour filled with dried fruits such as raisins, figs, dates and is flavoured with grappa, fennel seeds and orange zest. This cake is a part of the tradition for Epiphany in the Veneto region of Italy.



Pandoro

Pandoro cake

Pandoro (meaning golden bread) is a sweet bread usually prepared for Christmas and New Year. It originates from Verona where it took its name from its intensive yellow colour which comes from the large amount of fresh egg yolks. Pandoro has an attractive look with its star shape and is dusted with icing sugar.




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