The magic of Christmas desserts: between tradition and craftsmanship at Pasticceria La Fenice

Christmas desserts truly have a centuries-old tradition in Italy, with each region bringing in its specialties on the table, starting from the ingredients that each territory offers. If we think about the northern Italy, many people immediately think of panettone and pandoro, leavened desserts that have become symbol of the end of year holidays. But next to these two pastry giants Christmas we also find the Veneziana, a dessert that has its roots in tradition Venetian and which has found new life thanks to artisanal innovations and selected ingredients. Few people produce it today: shorter than panettone, more honeycombed and traditionally without raisins, however it has a similar story. It seems to be initially attested around the 15th century century and its consumption was not only linked to the Christmas holidays, but also to wedding celebration. Starting from the Second World War – reaching more recent years – became the typical leavened product consumed for breakfast.

What makes each Venetian special is the attention with which they are selected basic ingredients and then the manufacturing process, which requires time, technique and good dose of love for one’s craft. At Pasticceria La Fenice, we respect the natural leavening times of the mother yeast, essential to obtain a product soft and fragrant, with a perfectly honeycombed internal structure. Armogiana apricots, pitted by hand to ensure maximum quality, come carefully chosen to give the Veneziana a sweet and aromatic touch. The result is a leavened product which, with its scent, brings back childhood memories and all the warmth of the Christmas holidays.