In Venice culinary tradition does not include a wide range of sweets:
The pinsa made with stale bread soaked in milk and raisins
The Baicoli very thin biscuits that were eaten during long voyages by ship
The Frittelle typical of Carnival
The Buranelli Bussloai great to dip at the end of the meal in the wine
The spumiglie smallest of the meringues and without cream and often coloured
The Fugassa or focaccia, sweet soft that you eat at Easter (there is also the smallest variation: the Fugasseta, the muffin)
The typical sweet Pan del Doge at the banquets and on the table of the Doge of Venice
The Zaleti of which we report the traditional recipe:
The real recipe (from the Great Agnoletti) is as follows:
Mix together one kilogram of wheat flour with half a kilogram of maize flour (type 00) and dilute inside a brewer’s yeast melted in lukewarm water and let it sit for about ten hours.
Then add one kilogram of wheat flour and a half of maize, salt enough, seven hundred grams of butter, a good pinch of anise, a chopped rind of cedar (or lemon or orange) and six hundred grams of Zibibbo or sultanas (which you have left half an hour in lukewarm water before).
Add the warm water necessary and kneaded by hand until the dough is easy to handle and light; Then, at your pleasure, make the sticks crushed long one finger or, with the rolling pin first and with a pizza wheel then, formed of the biscuits in the shape of a rooster and put everything at the warmth of a stove.
When they are well leavened, them to the oven already hot and when they have taken color, frosted with sugar melted in egg red or in water; When the icing is dry, serve in the table hot over a towel.