Cake made by means of the natural fermentation of sourdough, 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 with Mandarin* from Ciaculli and Madagascar* vanilla. The loaf is covered with icing and decorated with granulated sugar and almonds.
Wheat flour, Candied Ciaculli Late Mandarin* (16%) (Mandarin, Fructose-glucose syrup, Saccharose, Acidity regulator: Citric acid), Fresh eggs, Fresh butter (milk), Icing (8%) (Sugar, Fresh egg white, Sunflower oil, Almond flour, Wheat starch, Natural Flavours), Sugar, Natural sourdough yeast, Grain of sugar, Italian almonds (3%), Emulsifier: mono- and fatty acid diglycerides of vegetable origin, Italian Honey, Fresh cream (milk), Hight quality fresh milk, Cocoa butter, Cervia whole marine salt, Madagascar Mananara natural vanilla* (0.2%), Spices, Natural flavours.
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.