At the Pasticceria Toletta, my favorite were the veneziane. The woman at the counter told me the raisins are soaked in Marsala. Soooo good! Of course the zabaione - more Marsala - were to die for as well. Wish I could have taken a bag home with me, but the memory lingers ... Do enjoy one or two for us on Sunday!
Your newsletter makes me yearn to visit Venice again and taste these treats while walking the streets and canals during Carnival—or any other time! I guess I’ll have to content myself with your descriptions—and maybe try one of these recipes!
At the Pasticceria Toletta, my favorite were the veneziane. The woman at the counter told me the raisins are soaked in Marsala. Soooo good! Of course the zabaione - more Marsala - were to die for as well. Wish I could have taken a bag home with me, but the memory lingers ... Do enjoy one or two for us on Sunday!
Your newsletter makes me yearn to visit Venice again and taste these treats while walking the streets and canals during Carnival—or any other time! I guess I’ll have to content myself with your descriptions—and maybe try one of these recipes!
I love carnival period foods from all over the world. King cake, butter week, hot cross buns, love it all! This one is new to me, thanks for sharing.