Focaccia is according to legend a bread enriched with butter, eggs and sugar. The idea seems to be from a baker from Treviso who worked his bread dough with these ingredients, resulting in a soft and light cake, to be given to family and friends as gifts at the holidays.
Pasticceria Perbellini, respecting this regional tradition, offers it covered with soft Italian almond icing, guaranteeing 48 hours of rising time.
Unlike Traditional colomba, the Venetian focaccia dough contains a reduced amount of butter, making it thinner and fluffier.
Sweet available only during the Easter season.
Focaccia Veneziana is a leavened pastry prepared only during the Easter season, similar to colomba in terms of its dough, but cylindrical in shape and with an almond-based glaze.
Although it is a niche product compared to the better-known Colomba, it has always been a flagship product of Pasticceria Perbellini, appreciated by many also thanks to its elegant packaging.
Like all of our Baked goods, the leavening of this cake takes more than 48 hours and is based on simple, natural ingredients such as flour, eggs, butter, sugar, sourdough and almonds. All ingredients are carefully selected by our pastry chefs, maintaining the same Perbellini quality year after year.
Before being baked, each Focaccia is hand-covered with an icing, which gives it the unmistakable sense of crispness.
After it is baked, the product is allowed to rest for several hours, then hand-wrapped by our staff members, completing an entirely artisanal cycle.