Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake itself is especially soft owing to the use of fresh milk, butter and cream. It is light in texture and enriched monorign drops of Chocolate, with Madagascar* vanilla and Spices. The surface is covered with icing and decorated with granulated sugar and almonds.
INGREDIENTS: WHEAT flour, Dark chocolate drops and monorigin dark chocolate cocoa drops from Venezuela (15%) [Cocoa Paste, Sugar, Cocoa Butter, Emulsifiers: SOY lecithin, Natural vanilla aroma. Cocoa min.:51%], Fresh Butter (14%) (MILK), Fresh EGGS, Sugar, Cocoa ice (8%) [Sugar, white EGG, Sunflower oil, ALMOND flour, Pre-cooked rice and GRAIN flour, Cocoa powder (3,5%), Natural flavors], Natural sourdough yeast (GLUTEN), Grain of sugar (3%), Italian ALMONDS (3%), Emulsifier: mono- and fatty acid diglycerides of vegetable origin, Italian honey, Fresh cream (1,5%) (MILK), Cervia whole marine salt, High quality fresh MILK (0,4%), Cocoa butter, Natural vanilla Mananara of Madagascar*(0,04%), Blend of selected spices (0,1%). FOR ALLERGENS, INCLUDING CEREALS CONTAINING GLUTEN, SEE INGREDIENTS IN BOLD. MAY ALSO CONTAIN: NUTS. MADE IN ITALY. *SLOW FOOD PRESIDIUM.
Historic venetian focaccia
The Veneziana is a symbol of the culinary tradition of Venice, aptly representing its heritage and the combination of the cultural influences of faraway lands mixed in with Italian creativity. Over the centuries, the simple softness of this sweet bread was flavored with the spices that came to Venice
from the East.
Dario Loison created his version of the Veneziana by bringing together the unique characteristics of the Venetian pastry tradition with his passion and experience gained over the years. The result is a skillfully leavened cake, enriched with fine crystalized sugar and Italian nuts.