Venetian confectionery traditionally is traditionally devoted to pastry making, and Venetian confectioners built the Scaleteri Guild already in 1493, and their patron Saint was Saint Augustine.
At the end of your meal, you’ll get the chance to eat some bussolai, which you should dip in sweet wine.
The beloved bussolai are round-shaped, easily prepared biscuits and are a perfect match with sweet wines such as Vin Santo and Muscat of Alexandria.
These biscuits are the direct heirs of a bread with the same name, whose origins are extremely antique, and which is a sort of hardpan, that is a bread baked until it became hard inside, too.
It’s worth noting that for Venetians, seafarers par excellence, hardpan played a crucial role and was indeed prepared by many bakeries, managed by the Serenissima itself and which, from the 15th century onward, offered a job mainly to German workmen, under the direct supervision of maritime authorities.
The bussolai have the same shape as big, egg-shaped or round breadsticks, their fragrance is unrivalled and their taste catchy, due to the ingredients, which are still the traditional ones: wheat flour, extra-virgin olive oil, lard, malt, yeast and salt.