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1271 Marco Polo started his first journey to the Orient in Venice and from then on enriched the markets and the cuisine of all Europe with thousands of new spices.
The Veneziana is a homage to this time and builds a bridge between the Occident and the Orient. In the Veneziana, a wide variety of spices are meticulously coordinated, the most important of which are probably 6 different types of pepper, cinnamon, saffron, nutmeg, ginger and cloves.
These dominant spices give the fresh ingredients of the dough and the Slow Food ingredients the unforgettable touch.
A Veneziana is a typical, airy pastry from Veneto (similar to a panettone) but with lots of spices.
Origin
Italy
Ingredients
WHEAT flour, Fresh EGGS raised on the ground in Italy, Sugar, Fresh butter (MILK) (12%), ALMOND icing (12%) [Sugar, EGG white, Sunflower oil, Italian "tuono" ALMONDs (28%), Pre-cooked rice and WHEAT flour, Natural flavours], Grains of sugar (8%), Natural sourdough yeast (WHEAT), Emulsifier: mono and diglycerides of vegetable origin fatty acids, Wildflower honey from Sicily, Fresh cream (MILK) (2%), Fresh MILK (1%), Cervia whole marine salt, Cocoa butter, Natural Mananara vanilla from Madagascar* (0,2%), Blend of selected spices (0,1%), Natural flavours.
Allergens
wheat, milk, eggs, almonds. Contains gluten
Average nutritional values per 100g
Calorific value
410 kcal
1720 kJ
Fat - thereof saturated fat
19 g
10 g
Carbohydrates - thereof sugar
52 g
30 g
Protein
1.3 g
Dietary fiber
7.2 g
Salt
0.66 g
Recipe: Puff pastry of Veneziana
Rezept: Loison Salad con Veneziana Classica von Agostini - Ristorante 19.94
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