Search

Email us 

fonderiausa@gmail.com

 

This area does not yet contain any content.

Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.
Navigation
« | Main | »
Wednesday
Aug072013

Baicoli, most famous Venetian biscotti

By Maria Liberati - Baicoli were prepared and served in Venice in the 18th century, usually accompanied with zabaglione (a light foamy dessert made of egg yolks, sugar and marsala, whipped together over a gentle heat). They were the typical biscuits of the Republic of the Serenissima, always present at home, but (more)

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>