€27,00
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The Focaccia Veneziana, or "fugassa", is one of the traditional desserts from the Veneto region, with very ancient origins, and is considered the classic Venetian Easter cake.
The first documents mentioning this sweet date back to the 15th century: during the preparation of the dough, a portion was set aside before adding dried and candied fruit, and this is how the Venetian versions were made.
Tradition tells that this Focaccia Veneziana, also known as "fugassa veneta", was created by a baker from Treviso who, at Easter, enriched bread dough with ingredients such as eggs, butter, and sugar, all in moderate quantities due to their cost, thus obtaining a soft, sweet bread to give to his customers. Also called "fugassin", this Venetian sweet focaccia was originally a poor man’s cake, but over time many pastry chefs welcomed it into their kitchens.
Ingredients: Queen flour (00 soft wheat, 0 soft wheat mother yeast powder, sugar, skimmed milk powder, salt, flavoring enzymes, flour treatment agent: ascorbic acid), 0 soft wheat flour, sugar, butter, yolk, honey, anhydrous butter, orange peel, water, almonds, sugar grains.
Icing: (sugar, egg white, light almonds, Armellini hazelnuts, corn flour, type 0 flour), icing sugar, granulated sugar
The product maintains its characteristics for 45 days, if stored in the original packaging and in a cool and dry environment.
The ingredients in bold comply with the provisions of EC Regulation 1169/2011.
Produced and packaged by Spigola S.r.l. - Santa Croce 287/A, 30135 Venezia.
