Zaletti are one of Venice’s favorite biscotti. Made with the region’s favorite grain, corn polenta, and often served with a fruit sauce for dipping, you could call them Venice-in-a-cookie. My ever curious friend, James Beard award winning author, chef, and master baker Greg Patent was intrigued when I told him that I like to have them for breakfast alongside a cup of cappuccino. So he made them and wrote up the recipe with step-by-step photos for his terrific blog, The Baking Wizard, here. Their name comes from the Venetian word for yellow, “zalo.” Ground corn, or polenta, substitutes for wheat throughout […more…]
Aug 192016