The “zaleti” are rustic cookies with humble origins of the ancient Venetian tradition, made with corn flour (produced in possession by all the Venetian families of that period) and wheat flour, refined by small raisins and perfumed with a touch of lemon zest.
They were the characteristic dry sweets that the landlords obtained from secret recipes, otherwise defined as “Grandma’s biscuits” together with baicoli, puff pastries and donuts. They were jealously kept in the classic tin or wooden boxes, next to the crystal bottles for rosolio, nocino or cedrino.
“Zaletti” means yellowish in dialect, and in fact polenta colors them in this way. They are excellent with tea, or for breakfast for children and the whole family.
