/ Our magazine / Pastry Venice, sweet dreams under the Palladio Basilica.
/ Our magazine / Pastry Venice, sweet dreams under the Palladio Basilica.
In the ancient heart of Vicenza, there is a splendid reality, a pastry shop, run by a family that captures you with a smile and flavor. Just passing by in the early morning will flood you with warm and enveloping scents of goodness! Rosy, Leopoldo, and their son Giovanni Antonio are the Ferracina family, the protagonists of Pasticceria Venezia, which has been delighting the palates of the citizens of Vicenza for four generations since the end of the 19th century and, for this reason, has been listed in the Register of Historical Businesses. Diploma issued by Unioncamere upon reaching its 90th year of age.
Are you wondering why a pastry shop in Vicenza is called Pasticceria Venezia? We are in Veneto and it is normal to still find many sweet establishments dedicated to the city of the Serenissima. This ancient tradition and the centrality of Venice in the popular culture of the Venetian people can still be perceived when entering the elegant pastry shop of the Ferracina family. That slightly retro yet noble and intriguing taste of ancient neighborhood shops and bohemian pastry shops in pure Parisian style. Boiserie and pastel colors welcome you in a choir of sweetness and pleasantness: Rosy knows how to adorn the windows with taste and passion. For her, it is a great experience that has been ongoing since 1964, the year in which Leopoldo took over the ancient Pasticceria Venezia. Today in the laboratory, behind the counter, or sitting at a table to keep company with a customer, you will also find him, the tireless son of pastry artists, Leopoldo, who continues to silently, yet actively, oversee the path of his long sweet history.
Passion is everything in this family, and it can be seen reflected in the intense gaze of their son Giovanni Antonio, who, in his youth, traveled half of Europe, especially the most "chocolatey" countries, those with the ancient tradition of crafting and packaging dream pralines and crunchy dragees. Between France and Belgium, Giovanni Antonio learned the art of selecting, roasting, and processing cocoa beans from the best international estates. This art is still followed today with his delicious chocolate-based creations. The art and compositional mastery of the enticing chocolates, richly filled with creams and fine liquors: grappa, hazelnut, pistachio, whisky, Williams pear, coffee, brandy. Not to mention the legendary boxes of cremini. Ah, Giovanni's cremini! They are a perfect balance of sweetness, softness, and aromatic harmony. Great elegance and the impossibility of not letting out a truly convinced "mmmmmmm" with closed eyes!
The Pasticceria Venezia is renowned for its cakes that preserve ancient traditional recipes of the Veneto region and especially of Italian pastry culture. A journey through leavened and creamy delights that puts a great craving in your mouth at the mere thought. The sophistication of the ingredients and the consistency in choosing suppliers allow the products to reach high levels of quality with scents and flavors that time has not changed. There is great finesse and substance. The creams are beautifully firm and rich in aroma. A real delight that stands out especially where brandy, grappa, and whisky penetrate. Giovanni Antonio is very keen to affirm that in Pasticceria Venezia, the sweet arts have never undergone major alterations or changes. This can be understood by enjoying a delightful pastry with pastry cream or zabaione cream, where the texture is the distinguishing element compared to many other contemporary establishments. For all of you, don't miss the famous Bressana cake, a typical sweet of Vicentine tradition, with a great complexity of aromas and a substantial authenticity of flavors. Pure delight are the pistachio cakes and the delicious Carosina cake, made with Sicilian almonds, marmalade oranges, and almond cremino as decoration.
The people of Vicenza love this place, both for the goodness of its products and especially for the welcoming Art Deco furnishings that have not been removed: it is indeed a "museum" of sweet pleasure. A fixed stop for the citizens of Vicenza for their Sunday outings, for a tea in company, and for a sin of gluttony that is not easy to give up. Speaking of tea, this sweet moment of companionship is particularly deserving due to the vast production of dry biscuits from the Pasticceria Venezia. The Megevan are particularly appreciated by customers in the city, just like another charming product that represents the essence of local medieval sayings. From the famous nursery rhyme that states "veronesi tuti mati, veneziani gran siori, padovani gran dotori, vicentini magnagàti", Pasticceria Venezia has extracted the last word to create a special biscuit that has met with remarkable success. The Magnagati biscuit is a very good product made of shortcrust pastry shaped like a kitten with chocolate whiskers. A playful and strongly self-deprecating way that the Ferracina family has always embraced. For those who love simple things, don’t miss the Classic Meringhettes. In a way, the Grandfather's Biscotti represent this sweet shop so well that they evoke flavors that bring you back to childhood. But this is a constant at Pasticceria Venezia.
An important part of the latest production from the Pasticceria Venezia is the coffee roasting area. In fact, it is the scent that pervades the streets of Vicenza and awakens the spirits. A search that begins with the raw materials that Giovanni has found in some estates from Rwanda, Brazil, and Panama. Three fragrant and fresh blends that the Ferracina have named as follows: Gold 100% arabica, Black with 85% arabica and 15% robusta, and finally Decaffeinated with 70% arabica and 30% robusta. These blends are processed with a sense of slow time and at low temperatures that do not scorch the aromatic and olfactory components of the coffee. They are excellent coffees to be infused in pure Japanese style with a boiler. In particular, the Gold blend is enticing and soft for an elegant and lingering coffee. The Black blend is for coffee lovers who prefer a stronger and richer taste, dense with a bitter and toasted finish. The Decaf, on the other hand, is an ideal mix for those who love coffee but cannot tolerate caffeine.
A true delight for the palate that we recommend is the spreadable creams with Hazelnut, White Chocolate, Bitter, and the delicious Spreadable Chocolate with Salted Caramel. The last flavor is decidedly intriguing and new. The Dragees produced by Giovanni are true temptations for the taste buds, the crunchy that becomes creamy and envelops the whole palate rich and warm.
The Pasticceria Venezia and the Ferracina family represent a reality that enhances our portal and above all guarantees all consumers and customers a level of quality like few other sweet establishments in the Italian territory. Rosy, Leopoldo, and Giovanni Antonio are pleased to prepare for you the best delicacies that are always freshly made and available only upon reservation, and, as such, made by hand for you. An incredible opportunity for everyone to take home a piece of Palladio and Vicentine history with all the flavors of Piazza Erbe. Vicenza stands out for its concreteness, simplicity, but at the same time is a strict conservator of the values of yesteryear in the kitchen and in pastry making. Perhaps this is why even today the greatest Italian chefs come from this excellent province. From Cracco to Santini, from Dal Degan to Lorenzo Cogo, and so on. A tradition of the highest quality of which the Ferracina family is an integral part in a historical establishment that has been standing for more than a century.
Bernardo Pasquali
S&M
english
ITALY
ITALY/EUR✔ You have added the product to your cart!
