Loison Veneziana al Mandarino
- Veneziana Mandarin Late-Season from Ciaculli. Hand wrapping
- Size: 19.4 oz (550 g)
- Product of Italy
- Free shipping!
The Veneziana is a symbol of the culinary tradition of Venice, aptly representing its heritage and the combination of the cultural influences of faraway lands mixed in with Italian creativity. Over the centuries, the simple softness of this sweet bread was flavored with the spices that came to Venice from the East. Dario Loison created his version of the Veneziana by bringing together the unique characteristics of the Venetian pastry tradition with his passion and experience gained over the years. The result is a skillfully leavened cake, enriched with fine crystalized sugar and Italian nuts.
It only takes a look at Sonia Design’s packaging to find ourselves in the enchanting city of Venice. The Grand Canal, the familiar statue of Moorish merchant Rioba, and the Palazzo Mastelli are reproduced with elegance on the packaging and combined with the traditional shape of the Venetian window, thus giving texture to the entire container. The final touch is added by the ribbon holder, a coin called Osella that the Doge gave as a gift to the members of the Great Council.
Veneziana al Mandarino is a cake made by means of the natural fermentation of sourdough, with an irregular oval shape, reminiscent of a dove. The cake itself is especially soft owing to the use of fresh milk, butter, and cream. It is light in texture and enriched with Mandarin from Ciaculli and Madagascar vanilla. The loaf is covered with icing and decorated with granulated sugar and almonds.
Vanilla is one of the most prized spices. Loison sources theirs directly from growers in Madagascar, as they offer one of the best vanilla crops in the world. The fragrant black pods we are more familiar with are obtained after a lengthy production process.
Late-Season Mandarins from Ciaculli. A spontaneous mutation of the Avana mandarin produced this variety which ripens later in the season. Cultivated in the villages of Ciaculli and Croceverde Giardina, Sicily, from January to March, the late-season Ciaculli mandarin is juicy, contains very few seeds and has a high sugar content.
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