The Doges of Venice seemed to love dishes with a green touch. Even their signature dish, risi e bisi, which the Doge’s family and their entourage ate on 25 April, was green. Risi e bisi is a rather liquid risotto (all’onda) in which the baccelli (pods) of the bisi (green peas) were cooked with the peas and rice. The Doges, just like Venetians in general, have always loved green sauces, le salse verdi. And in autumn, in particular during late October and early November, elaborate pistachio cakes were created for them and their guests.
In winter, Venetian cakes, or pan dolse (sweet breads) as they were called in the past, would be flavored with lemon or orange juice. In autumn, pomegranates and pistachios were used to flavor and color cakes. Colorful food, tinted naturally, was an essential ingredient to create a cuisine that Venice was proud of. And in spring, pink syrup made from rose petals and spices was used to flavor cakes.
Autumn is the season of almonds, walnuts, hazelnuts and pistachios in Italy, and Venice is no exception. Mele cotogne (quinces) and melograni (pomegranates) were essential ingredients in former times and still are here in Venice. Not just for cakes …
Combining these ingredients with spices when baking a cake means you will get something typical Venetian on your table. Just like in the past, the Rialto Market is still the hub where you can load up on fine produce, herbs and spices. There is also pistachio liquor and crema di pistachio, the delicious sweet pistachio cream made from Sicilian pistachios (i pistacchi di Bronte).
When you look at the vetrina (store window) of pastry stores in Venice, you often find the so-called Doge’s Cake – Pan del Doge. I can definitely say that the names cakes are given in Venice aren’t inventions of creative patissiers. On the contrary, based on family recipes and ancient recipe booklets available at the Venetian State Archive and at Biblioteca Marciana, the cakes we bake today are VERY similar to those of the past.
Which are the ingredients of pan di pistacchio? It’s rather easy to prepare, made from same dough you would use to make zaleti cookies. Substitute one third of the flour with farina di pistachio (ground pistachios), add 3 tablespoons crema di pistacchio to make the dough more soft and perhaps 2-3 tablespoons pistachio liquor.
If you are in Venice, look out for pistachio bread in Strada Nova. Pasticceria Giovanni Pitteri is an expert in making delicious pistachio cakes and zaleti, like the ones you can see in the cover page of this post. I also love the pistachio heart-shaped cookies, cuoricini al pistacchio which I discovered at Pasticceria Marchini Time. In addition to cakes and cookies, you also find torroncini and praline al pistacchio, pistachio-flavored sweet balls in Venice, enhanced with chocolate drops.
And there are the zaleti al pistacchio. Zaleti are the famous Venetian “yellow” cookies enhanced with chocolate drops and grappa-flavored raisins. Sometimes, part of the maize flour they are made from is substituted with pistachio flour and pistachio cream.
Click here to download Nonna Lina’s recipe for zaleti, including the variant zaleti al pistachio – pistachio-flavored zaleti.
You can buy the ingredients to make pan pistacchio and all the other cookies, like farina di mandorle (almond flour) and crema di pistacchio di Bronte at Drogheria Mascari, my favorite gourmet store. I discovered the torroncini al pistacchio at Pasticceria Dolce Vita at the Rialto Market.1