Biscotteria Veneziana – Carmelina Palmisano – Sbreghette – Avvenice

Biscotteria Veneziana – Carmelina Palmisano – Successful Venetian Specialties

It only seems like yesterday when Carmelina Palmisano was working in the family run bakery in Burano, in the very heart of Venice, a business that is still going on today. It is there that she first began mixing flour, eggs, butter and flavourings to create a series of typical biscuits: Bussolà, Esse, Zaletti, Moretti, Limoncini, Cocchini, and many others. Nowadays these biscuits are some of the best-known in the Venetian biscuit-making tradition.

Thanks to the experience she has gained, Carmelina Palmisano still creates recipes which epitomise her love for good, wholesome food, and her business has been gradually growing over the years, though staying loyal to her traditional homemade techniques.

Nowadays her products are distributed by M.G. Biscotteria Veneziana and can still be enjoyed locally as well as further afield in Italy and abroad. Her efforts to keep standards high, despite increasing production, have paid off and these typically homemade Venetian biscuits are currently being enjoyed by a wide range of customers.

Sbreghette

All the flavours of the Venetian tradition, together with the high artisan quality which has always distinguished the butter biscuits of Carmelina Palmisano. The patisserie on Burano island which have produced sweets and biscuits since 1928, have now become part of the Venetian culinary culture as the Esse and Bussolà buranelli, Zaletti veneziani, Peverini, etc…

Ingredients

Wheat flour, sugar, butter, egg mix, non hydrogenated vegetable fats, almonds, dry milk, raising agents, almond flavoring, vanillin, salt.

Nutritional Information

Nutritional information per 100 g:

Energetic value 436 kcal (1836 KJ)

Proteins 8,9 gr

Carbs 65,4 gr

Fats 14,7 gr