The cuisine of the Serenissima has created over time delicious dishes in which the poor ingredients of the hinterland have been mixed with distant products<\/strong>; the 40 days of penance and fasting that Christianity preached to the faithful before Easter gave way to hunger and new ideas.<\/p>\n\n\n\n Leaving behind the lucid madness, the colors, the lights, the sounds and the masks that invaded Venice during the Carnival period,\u00a0the lagoon city is preparing to welcome tourists and the curious even during the period of Lent and at Easter<\/strong>.<\/p>\n\n\n\n Suspended between past and modernity, Venice offers its guests an absolutely unique scenographic context on the world scene; art, culture, folklore and culinary tradition are different sides of the same coin.\u00a0If you want to get to know the Venetian territory in depth, it will not be enough to visit its many beauties, give yourself a culinary experience all round: we recommend this\u00a0<\/strong>food and wine tour<\/a>\u00a0that will leave you very satisfied.<\/strong><\/p>\n\n\n\n At Easter, desserts fill the tables with wonderful aromas<\/strong>; for all those who will be lucky enough to visit the city during this period, trying the typical dish par excellence,\u00a0the sweet focaccia<\/strong>, is a must.<\/p>\n\n\n\n An old Venetian proverb says: \u00a0\u201cX\u00e8 Pasqua, x\u00e8 Pasqua, che caro che g\u00f2 se magna ea fugassa, se beve i coc\u00f2\u201d (\u201cIt\u2019s Easter, it\u2019s Easter, I\u2019m glad to eat focaccia and drink the eggs.\u201d)<\/p>\n\n\n\n Sweet of ancient tradition born to celebrate weddings, it is mentioned in some documents dating back to the 15th century<\/strong>.<\/p>\n\n\n\n The sweet focaccia changed its recipe over the centuries with the addition of increasingly exotic and special products, such as spices and candied fruit<\/strong>,\u00a0to become a true symbol of Easter lunch.<\/p>\n\n\n\n It\u2019s a very soft dessert characterized with a luxurious covering of icing and almond.<\/p>\n\n\n\n The preparation of this dessert is very long and complex; only patience and particular skills make the end result a true excellence of the territory.<\/p>\n\n\n\n These are Venetian biscuits born as typical Easter cakes<\/strong>, but which today can be found throughout the year.<\/p>\n\n\n\n Nowadays they have a typical S-shape;\u00a0their name derives from the Venetian \u201cbusa\u201d which means \u201chole\u201d since they were initially circular with a hole in the center<\/strong>.<\/p>\n\n\n\n They are very simple but extremely tasty.\u00a0The preparation requires few ingredients: flour, butter, brown sugar, eggs, vanilla and a lemon peel<\/strong>.<\/p>\n\n\n\n Not too dietetic, the biscuits are excellent for breakfast because they do not crumble in tea<\/strong>, but\u00a0they are also perfect as desserts accompanied by a small glass of sweet wine<\/strong>.<\/p>\n\n\n\n At Easter, desserts fill the tables with wonderful aromas. What are the typical Venetian Easter cakes? Find out in our article.<\/p>\n","protected":false},"author":6,"featured_media":98,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\r\n La cucina della Serenissima ha creato nel tempo pietanze prelibate nelle quale gli ingredienti poveri dell\u2019entroterra si sono miscelati con prodotti lontani<\/strong>; i 40 giorni di penitenza e digiuno che la cristianit\u00e0 predicava ai fedeli prima della Pasqua lasciarono spazio alla fame e a idee nuove.<\/p>\r\n\r\n\r\n\r\n Lasciata alle spalle la lucida follia, i colori, le luci, i suoni e le maschere che hanno invaso Venezia durante il periodo di Carnevale,\u00a0la citt\u00e0 lagunare si appresta ad accogliere turisti e curiosi anche durante il periodo di Quaresima ed in occasione della prossima Pasqua<\/strong>.<\/p>\r\n\r\n\r\n\r\n Sospesa tra passato e modernit\u00e0, Venezia regala ai propri ospiti un contesto scenografico assolutamente unico nel panorama mondiale;\u00a0arte, cultura, folclore e tradizione culinaria sono espressioni diverse di una stessa medaglia<\/strong>.<\/p>\r\n\r\n\r\n\r\n Se vuoi conoscere nel profondo il territorio veneziano non ti baster\u00e0 visitare le sue mille bellezze,\u00a0concediti un\u2019esperienza culinaria a tutto tondo<\/strong>:\u00a0noi ti consigliamo questo<\/strong> tour enogastronomico<\/a><\/strong>\u00a0che ti lascer\u00e0 decisamente soddisfatto e di certo molto sazio.<\/strong><\/p>\r\n\r\n\r\n\r\n A Pasqua, i dolci imbandiscono la tavola e la riempiono di profumi meravigliosi<\/strong>; per tutti coloro che avranno la fortuna di visitare la citt\u00e0 in questo periodo, imperdibile sar\u00e0 l\u2019appuntamento con il piatto tipico per eccellenza: la\u00a0focaccia dolce<\/strong>.<\/p>\r\n\r\n\r\n\r\n Un vecchio proverbio veneziano recita: \u201cX\u00e8 Pasqua, x\u00e8 Pasqua, che caro che g\u00f2 se magna ea fugassa, se beve i coc\u00f2\u201d.<\/p>\r\n\r\n\r\n\r\n Dolce di antica tradizione nato per celebrare i matrimoni<\/strong>, viene citato addirittura in qualche documento che\u00a0risale al XV secolo<\/strong>.<\/p>\r\n\r\n\r\n\r\n Di origine popolare, la focaccia dolce,\u00a0cambi\u00f2 nel corso dei secoli la<\/strong>\u00a0propria\u00a0ricetta con l\u2019aggiunta di prodotti sempre pi\u00f9 esotici e particolari come spezie e canditi fino a diventare un vero e proprio simbolo del pranzo di Pasqua<\/strong>.<\/p>\r\n\r\n\r\n\r\nWhat are the typical Venetian Easter cakes? The fugassa or focaccia<\/h3>\n\n\n\n
What are the typical Venetian Easter cakes? The Bussolai<\/h3>\n\n\n\n
If you are a lover of good food continue exploring the Venetian food and wine tradition on our blog,\u00a0discover other delicacies here<\/a>.<\/h3>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","protected":false},"excerpt":{"rendered":"
Quali sono i dolci tipici veneziani di Pasqua? Scoprilo nel nostro articolo.<\/h3>\r\n\r\n\r\n\r\n
Dolci tipici veneziani di Pasqua: La fugassa o focaccia<\/h3>\r\n\r\n\r\n\r\n